Another Chicken Twist

Chicken is a staple in our kitchen, but I get bored with it sometimes and honestly we haven’t had much chicken this month. We’ve had a lot of dishes with hot sausage or a nice plateful of salmon but I had so much frozen chicken in the freezer I knew it was time to thaw some out and try something new. Cooking Light again gave us a great recipe to work with. Tyler again lent his helping hand in the kitchen tonight. He prepped and stuffed the chicken while I put together the sides of asparagus with balsamic browned butter and whole wheat couscous. It was a very yummy dinner, I had to resist licking my plate! It’s also a budget conscious meal, Athenos feta cheese goes on sale very frequently at HyVee (and Super Target), so it’s a pretty inexpensive meal if you stock up on chicken when it’s under $2 a lb like we do. Sorry for the blurry photo tonight, I was shaky with hunger

Feta-Stuffed Chicken (original recipe from Cooking Light)

Ingredients:

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato
Vegetable cooking spray
1 1/2 teaspoons butter, melted

Preparation:Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle butter over chicken. Bake at 400° for 25 minutes or until done.