Difference between revisions of "Cheese Stuffed Chicken"
From Food
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From Linda Larsen,Your Guide to Busy Cooks. | From Linda Larsen,Your Guide to Busy Cooks. | ||
| − | [[Category:Internet Recipes]][[Category:Never Tried]] | + | [[Category:Recipes]][[Category:Internet Recipes]][[Category:Never Tried]] |
Latest revision as of 15:13, 24 January 2008
Contents
Ingredients[edit]
* 4 boneless, skinless chicken breasts * 1/2 cup crumbled feta cheese * 3 Tbsp. chopped fresh parsley * 1/2 tsp. dried oregano leaves * 2 Tbsp. olive oil * 2 (14 oz.) cans diced tomatoes with roasted garlic, undrained * 1/4 cup sliced black olives * 1 Tbsp. cornstarch
Directions[edit]
Cut a 3" slit in the thick side of each chicken breast to form a pocket, being careful to not cut completely through the flesh. Combine cheese, parsley, oregano and oil and mix gently. Spoon 1/4 of filling into each pocket. Place chicken in ungreased 2 quart baking dish.
In another small bowl, mix tomatoes, olives and cornstarch and pour over chicken. Bake at 350 degrees for 35-40 minutes until chicken is thoroughly cooked. Serve with spaghetti, if you like. Serves 4
Notes[edit]
You can substitute blue cheese for the feta cheese if you'd like. You could also use any strong flavored cheese, such as sharp cheddar.
References[edit]
From Linda Larsen,Your Guide to Busy Cooks.
