Recipe: Mediterranean Stuffed Chicken
The dish behind the dish: After an adventure to the Greek Festival that cost more than a kidney, we decided to make it a Greek weekend. Mr. Dan found this wonderful recipe. A delicious, EASY dish when you’re in the mood for a little Greek!
Ingredients
- 4 skinless, boneless chicken breast halves – pounded thin
- 4 ounces cream cheese, softened
- 1/3 cup feta cheese
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 2 teaspoons dried dill weed
- 2 tablespoons melted butter
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed, lemon juice and garlic powder. Beat until smooth and creamy.
- Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string or toothpicks to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste.
- Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.
Cooking time (duration): 60 minutes or less!
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Greek