better than it looks!
I love feta. Way too much, probably. I found this chicken recipe at For The Love Of Cooking. It was so good! I served it with a tomato and feta salad which was good, but a little too balsamic-ey. Next time I will cut the balsamic vinegar in half. It still tasted great, but there was room for improvement. The salad recipe came from Racheal Ray. I have always had to tweak her recipes for them to turn out, but I'm a little surprised that this needed tweaking. Oh well... still a great dinner!
Spinach, Feta, & Caramelized Onion Stuffed Chicken
2 tsp olive oil, divided
1 small sweet yellow onion(s), chopped
1 clove of garlic, minced
5 oz fresh spinach, chopped
1 tbsp balsamic vinegar
1 tsp lemon zest, chopped
1/4 cup feta cheese, crumbled
Salt and pepper to taste
3 boneless, skinless chicken breasts, trimmed of any fat
Heat 1 tsp of olive oil in a skillet over medium heat; sauté onion until caramelized, approximately 15-20 minutes. Add garlic and stir for 45 seconds then add spinach. Cover pan with a lid and steam for about 2 minutes or until spinach is wilted; add balsamic vinegar and stir. Remove from heat and cool for 5 minutes. Add feta cheese, lemon zest, salt and pepper to taste and mix thoroughly. Set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet. Season each chicken breast with salt and pepper to taste. Divide spinach mixture onto each piece of chicken. Roll up and secure with toothpicks.
In the same skillet, heat remaining teaspoon of oil over medium-high heat. Cook chicken, turning occasionally, until golden brown and cooked through, about 10-12 minutes. Remove toothpicks, Let meat rest for 3-5 minutes before slicing.
Tomato & Feta Salad
2 pints cherry tomatoes
2 cups crumbled feta cheese
1/4 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper
In a medium bowl, toss the tomatoes with the feta. Drizzle with olive oil and vinegar. Season to taste with salt and pepper.