"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Feta Stuffed Chicken, by Nandy, is from The Shanahan Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4- 4 oz. skinned,boned chicken breast halves 1/4 c. dry bread crumbs 1/4 c. crumbled feta cheese with basil and tomato Vegetable cooking spray 1 1/2 tsp. margarine, melted 3 c. torn spinach 1/2 c. chopped fresh basil 1 T. balsamic vinegar 1 tsp. olive oil 1/8 tsp. pepper
Place each chicken breast between 2 sheets of plastic wrap. Flatten to 1/4 inch thickness using a meat mallet. Dredge chicken in breadcrumbs. Spoon 1 T. cheese onto each piece of chicken;fold chicken in half.
Place folded breast halves in 8-inch square baking pan coated with cooking spray. Drizzle melted margarine over chicken. Bake, uncovered, at 400 degrees for 25 min. or until chicken is done.
Combine spinach and basil in a bowl; drizzle with vinegar and oil. Sprinkle pepper over salad; toss well. Serve chicken over salad.
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