Feta and Oregano Stuffed Chicken Breasts

This recipe is an adaptation of Chicken Chevre, with a greek twist.  I grow fresh oregano in my raised garden out back, and right now even in early spring, I have an abundance of it.  This is a really nice, juicy baked chicken recipe that can come together in a matter of minutes.

Feta and Oregano Stuffed Chicken Breasts

2-3 bone-in, skin on chicken breasts
1/4 cup crumbled feta cheese
2 garlic cloves, minced
4-5 sprigs fresh oregano, leaves reserved
juice 1/2 lemon
1 tbsp olive oil
1 tsp balsamic vinegar
salt and pepper to taste

Preheat oven to 400 degrees.

Rinse and gently pull skin away from 3 of the 4 sides of the chicken breast, being careful not to detach the 4th side.  Pat chicken dry and move to a 9x12 glass baking dish.  Drizzle lightly with olive oil, and season outside and inside of the skin lightly with salt and pepper.

Meanwhile in a small mixing bowl, combine remaining ingredients to create a stuffing.  Gently tuck the stuffing under the skin of the chicken, smoothing the skin overtop.  Finish with a light drizzle of olive oil and balsamic vinegar overtop.

Bake for 30-35 minutes, or until internal temperature reads about 150.  Allow chicken to rest for 5-10 minutes, lightly covered with foil, the chicken will rise to about 160 degrees without drying the meat.

I served this alongside the Squash and Zucchini Salad.  It was a delicious variation of one of our all time favorites.

Easy Crockpot Rotisserie Chicken

This is a really easy method for creating a rotisserie-style chicken in your crockpot at home.

Easy Crockpot Rotisserie Chicken

1 whole chicken (mine was about 5 lbs)
salt, pepper and garlic salt

6-8 tin foil sheets, crumpled into balls, about 2-3" in diameter

Rinse and pat chicken dry inside and out.  Season evenly with salt, pepper and garlic powder, on skin, inside cavity and under skin (if desired).

Set foil balls into base of crockpot.  Place chicken, breast side down, on top of foil balls.  (Foil balls elevate chicken so that the fat drains off, and meat is not saturated/mushy by the time its cooked).

Cook on high for 5-6 hours, or low for 8-9 hours.

Enjoy alongside your favorite side dishes.  I have also used this for shredded chicken that I needed for a Chili recipe...to be shared later.

Buffalo Chicken Dip

Well ladies (and men), football season is upon us.  Are you a football widow?  I am.  My husband is a huge supporter of both LSU (Geaux Tigers) and the Washington Redskins (ducks tomatoes).  We proudly display the flags bearing our team logos on the day of big games, and banter cheerfully with neighbors about our rivalries.... 

But what do I get out of football season?  I never was educated to love the game.  Downs, pass interferences and 5 yard penalties are still somewhat foreign terms to me...  But what I CAN get into is the FOOD.  Game food.  Munchies.  Appetizers.  Oh yes, sign me up for all of those.

And this one here?  Its courtesy of my sister in law, Judy, up in St. Louis.  And its a winner.  Even if our teams are not...  Sorry Skins.

Buffalo Chicken Dip

Here's what I used:

3-4 chicken breasts, cooked, and diced
1 8 oz block cream cheese
16 oz cheddar, shredded
12 oz mozzarella, shredded
1 cup buffalo sauce (or as preferred)


Here's what I did:

Mix all ingredients to incorporate together and bake in glass casserole dish at 350 degrees for 30 minutes. Stir. If still lumpy, continue to cook until smooth. Serve with Fritos and Celery sticks.