Monday, June 3, 2013

How to make an impressive and quick meal!

This is not really a spring/summer dish other than the fact that is pretty light. It was not something that was planned to be in the blog, but taste suggested otherwise. This dish came about because I did not want to go to the grocery store and just wanted to use up what was in the fridge. I have discovered that some of these meals can be quite tasty. This dish also has the colors of spring and summer with bright greens and reds. It is quick and easy to make and does not involve much prep work at all. The stuffing in this recipe would also work great on portabella mushrooms!

Mediterranean Stuffed Chicken Breasts

Serves: 2            Cook Time: 25 min              Prep Time: 20 min

  • 2 Boneless, Skinless Chicken Breasts (8 oz each)
  • 1/4 Pound Spanish Feta, crumbled
  • 1 Handful of Arugula, chopped
  • 1/2 Cup Sun dried Dried Tomatoes in oil, drained, roughly chopped
  • Salt and Pepper to taste
  • 1/3 Cup Flour
  • 2-3 Tablespoons Olive Oil


Preheat oven to 350 F. To make the stuffing combine feta, tomatoes, arugula and toss. Season with salt and pepper. In order to stuff the chicken, make a slit horizontally on the thickest side of the chicken. Make the slit about 2/3 of the way through the breasts horizontally. Then split the stuffing in half and stuff into each chicken breast. You may have to be a little forceful to make it all fit.

After the chicken is stuffed

Season the chicken with salt and pepper. Next dredge the chicken in flour and shake off the excess. Heat a large enough pan to fit both chicken breasts. Add oil and heat until it smokes. Add chicken on what would be skin side down. Now I know it will be hard but don't touch for 3-4 minutes in order to sear the breast. Then repeat on the bottom side.

TIP- Searing is a very important aspect of the culinary world. In order to sear, you want your pan and whatever fat you use to be VERY HOT! I know it is hard, but leave the item alone. The more it is touched, the less browning will occur. So leave it alone. Searing is important because it sears in the juices of the meat you are cooking. This will help keep it from becoming dry. Once seared, the meat can be braised, baked or roasted.

One more side to go

Once finished place on a parchment lined tray and bake 15-20 minutes or until the chicken reaches 165 F. Serve over dressed arugula.

Finished chicken served over arugula

Dressed Arugula

  • 4 Cups Arugula
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Lemon, juiced
  • Season will salt and pepper

Toss arugula in lemon juice, olive oil and season.

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