Yields 2 servings
This recipe came together as I was contemplating ways to eat feta cheese other than in a Greek salad. Good cheese is a rare commodity where I live in Japan, and I happened to have a plethora of feta on hand at that moment in time.
As I dreamed up ideas, I remembered eating an oven-roasted chicken breasts stuffed with cheese at a friends house years and years ago. It was divine! However, not having a proper oven, I wondered if I could pull off something similar in a frying pan. Having also recently discovered a store which sells sun dried tomatoes solidified my daydreaming and drove me to come up with a recipe that would work in my meager kitchen. So here you go, sun dried tomato and feta stuffed chicken breasts that can be made in kitchens everywhere!
- 80ml freshly squeezed lemon juice
- 80ml extra virgin olive oil
- 2 tablespoons Greek seasoning
- 2 lemons worth of zest
- 2 225-275g boneless chicken breasts (with skin)
- 100g crumbled feta cheese
- 6 minced sun dried tomatoes
- 1 tablespoon oil from the sun dried tomatoes (or the equivalent in extra virgin olive oil)
- Vegetable oil for cooking
- Whisk together the lemon juice, extra virgin olive oil, Greek seasoning, and lemon zest in a broad, shallow bowl. Press the chicken breasts gently with the side of a french knife under your palm until they are no greater than an inch thick. Marinate them in the marinade for at least 30 minutes in the refrigerator.
- While the chicken is marinating, in a small bowl mash together the feta cheese, sun dried tomatoes, and the reserved oil. Refrigerate until the chicken is ready.
- After 30 minutes, remove the chicken from the marinade, discarding any excess. Carefully slit one side of each chicken breast (not the bottom). Work the knife carefully around the inside of the chicken, creating a cavity which can be stuffed with the feta mixture. After dividing the feta mixture into two, stuff the chicken breasts with it. Carefully seal the chicken with two toothpicks.*
- Pour 2 or 3 tablespoons of vegetable oil into a pan above a medium-high flame. Heat the oil until it begins to shimmer. Once heated, place the chicken into the pan skin-side down at first. Cook uncovered until the skin is nicely browned.
- Once browned, turn the chicken over while reducing the flame to low. Cover the pan and cook for 8-10 minutes. Check if the chicken is done by pressing the backside of the fork against the thickest part of the breast. The chicken should be firm. If you want to brown the skin more, turn it over again and cook it over a high flame uncovered for an additional minute.
- Don’t forget to remove the toothpicks before serving it up!
*Make sure to keep the toothpicks at an angle so that they won’t come into direct contact with the pan if possible.