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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 4 |
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The filling in this chicken is both tasty and attractive. This recipe is from San Diego's Phillis Carey, author of several cookbooks including Fast and Fabulous Chicken Breasts and cooking instructor in Southern California specialty cooking stores. Ingredients:
4 boneless skinless chicken breast halves |
salt and pepper |
1 garlic clove, minced |
1/2 cup diced seeded tomato |
1/4 cup diced red bell pepper |
1/4 cup diced cucumber, seeded |
1 tablespoon chopped fresh oregano |
1 tablespoon chopped green onion |
1/3 cup crumbled feta cheese |
1 tablespoon extra virgin olive oil |
2 teaspoons red wine vinegar |
2 eggs |
1 tablespoon water |
1 1/2 cups herbed croutons, crushed |
3 tablespoons extra virgin olive oil |
Directions:
1. Preheat oven to 425 degrees.
2. Trim chicken and pound between two sheets of plastic wrap to an even 1/4 inch thickness, taking care not to tear.
3. For the filling, combine the garlic, tomatoes, bell pepper, cucumber, oregano, green onion and feta cheese in a small bowl.
4. Season to taste with salt and pepper.
5. Toss in 1 tablespoon of olive oil and the vinegar.
6. Divide filling evenly among chicken breasts, placing on one side of each.
7. Fold chicken in half over the filling to enclose, pinching edges to seal.
8. Whisk eggs with water in a bowl.
9. Place crouton crumbs in another bowl.
10. Coat chicken with egg mixture and then dredge in breadcrumbs to coat well.
11. Pour 3 tablespoons olive oil onto a baking sheet with sides and heat in oven for 4 minutes or until very hot but oil is not smoking.
12. Add the breaded chicken and bake for 8 minutes.
13. Carefully turn chicken over and bake for 7 to 9 minutes longer or until chicken is cooked through.
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