"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken with Pine Nuts and Feta Recipe

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This recipe for Chicken with Pine Nuts and Feta, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Chegar
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup finely chopped red onion
2 tbsp. olive oil, divided
1 1/2 tbsp. minced fresh garlic
1/2 cup pitted olives, cut into thin strips
1/4 cup pine nuts, lightly toasted
1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips
1/4 pound (about 1 cup) feta cheese, crumbled
2 tbsp. freshly grated Parmesan cheese
1 tbsp. fresh marjoram (or 1 tsp. dried)
salt and freshly ground pepper
2 whole boneless chicken breasts, with skin, halved, rinsed, and patted dry

Directions:
Directions:
Serves: 4

Preparation time: 30 minutes


Preheat oven to 350
Cook the onion in 1 tbsp of oil in a large ovenproof skillet over medium heat, stirring until softened, about 5 minutes. Add the garlic and cook, stirring, one minute. Transfer the mixture to a bowl and let cool. Stir in the olives, pine nuts, tomatoes, cheeses, marjoram, salt, and pepper to taste. Stir to combine.
Insert a sharp paring knife into the thicker end of each chicken breast half and cut lengthwise to make a pocket. Fill each breast half with one fourth of the filling. In a clean skillet, heat the remaining tablespoon of oil over moderate heat until hot but not smoking; brown side down. Transfer the chicken, skin side down, to the oven and bake about 12 minutes or until just cooked through.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a favorite with the Chalker children.

 

 

 

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