If you worked with me then you would appreciate the wonders of feta. My colleague and friend is Greek and so I’m always up to date on the finer aspects of Greek culture, their financial aptitude withstanding. In fact, Lady Athena (I’ll save you her real last name as it’s ten characters with lots of vowels and a Z thrown in there) was the one who taught me that feta actually means cheese in Greek. Saying “feta cheese” is repetitive since you’re really just saying “cheese cheese”. Regardless, it’s a delicious cheese to stuff some chicken breasts with and so that’s what I did!
Feta Stuffed Chicken Breasts with Broccoli
- Boneless, skinless chicken breasts (I buy antibiotic free and free range)
- 1/2 lb. feta cheese (I used Bulgarian for this particular recipe)
- Lemon juice or one lemon
- 2 heads of broccoli
- Take almost all of your feta and place in a small bowl. Add the lemon juice (about 1 tbsp) or zest of the lemon peel. Mix and combine.
- Cut the pocket in your chicken breasts for stuffing. Be sure not to slice all the way through, you’ll want to create an envelope.
- Stuff the chicken breasts thoroughly as some of the cheese will melt out during cooking so the more inside the better. Place chicken aside.
- In large pan, heat ELOO over medium-medium high heat and add chicken breasts. Cook for 18-20 minutes or until internal temperature is 170°F and/or chicken no longer pink. Turn chicken once during cooking.
- Cut off the stalks of your broccoli heads and place in a barely boiling pot of water. Simmer for 6-8 minutes or until just softened.
- Turn chicken a final time and dress with salt and fresh ground pepper to taste.
- Sprinkle some of the remaining feta crumbles on top of chicken before serving.
Until next time, Cheers!