Post by gobucks on May 22, 2007 10:35:59 GMT -5
Summer Stuffed Chicken Breasts
Makes 4 chicken breasts
Total time: 40 minutes
4 boneless, skinless chicken breast halves;
1 cup feta cheese, crumbled
3/4 cup Roma tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
3 Tbsp olive oil
1 Tbsp lemon zest, minced
1 Tbsp garlic, minced
salt and pepper to taste
olive oil, salt, and pepper
Lemon Herb Beurre Blanc (recipe below)
Preheat grill to medium-high.
Prepare breasts for stuffing. Start in the thicket part of the breast. Use your hand as a guide to make sure you can cut parallel to the board. Make sure the pocket is thoroughly stuffed. Aside from its great flavor, the filling looks terrific when the chicken is sliced.
Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl. Stuff each breast with 1/4 cup filling.
Coat both sides of breasts with oil, salt, and pepper.
Oil grill grates, then grill chicken, covered, 10-12 minutes per side.
Serve with Lemon Herb Beurre Blanc
Lemon Herb Beurre Blanc
1/4 cup dry white wine
2 Tbsp white wine vinegar
2 Tbsp shallots, minced
1 Tbsp heavy cream
1 cup cold unsalted butter, cut into tablespoons
1 Tbsp fresh lemon
2 tsp minced fresh thyme
2 tsp minced fresh chives
2 tsp minced fresh parsley
salt and pepper to taste
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream, simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 Tbsp at a time, until melted.
Stir In: lemon, thyme, chives, parsley, salt and pepper
Source; Cuisine at Home, Issue # 40, August 2003
Forgot all about this recipe til I dug up the issue for the grilled pizza. This rocked! ;D
Edited to add picture.
Makes 4 chicken breasts
Total time: 40 minutes
4 boneless, skinless chicken breast halves;
1 cup feta cheese, crumbled
3/4 cup Roma tomatoes, seeded, chopped
1/4 cup chopped fresh parsley
1/4 cup fresh lemon juice
3 Tbsp olive oil
1 Tbsp lemon zest, minced
1 Tbsp garlic, minced
salt and pepper to taste
olive oil, salt, and pepper
Lemon Herb Beurre Blanc (recipe below)
Preheat grill to medium-high.
Prepare breasts for stuffing. Start in the thicket part of the breast. Use your hand as a guide to make sure you can cut parallel to the board. Make sure the pocket is thoroughly stuffed. Aside from its great flavor, the filling looks terrific when the chicken is sliced.
Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl. Stuff each breast with 1/4 cup filling.
Coat both sides of breasts with oil, salt, and pepper.
Oil grill grates, then grill chicken, covered, 10-12 minutes per side.
Serve with Lemon Herb Beurre Blanc
Lemon Herb Beurre Blanc
1/4 cup dry white wine
2 Tbsp white wine vinegar
2 Tbsp shallots, minced
1 Tbsp heavy cream
1 cup cold unsalted butter, cut into tablespoons
1 Tbsp fresh lemon
2 tsp minced fresh thyme
2 tsp minced fresh chives
2 tsp minced fresh parsley
salt and pepper to taste
Reduce wine and vinegar with shallots over medium-high heat until liquid is reduced by half, 2-4 minutes.
Add cream, simmer until reduced by half, about 1 minute.
Off heat, whisk in butter, 2 Tbsp at a time, until melted.
Stir In: lemon, thyme, chives, parsley, salt and pepper
Source; Cuisine at Home, Issue # 40, August 2003
Forgot all about this recipe til I dug up the issue for the grilled pizza. This rocked! ;D
Edited to add picture.
