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.

Greek Couscous

So this is an original recipe that I have made several times. I love the classic caprese salad, and I love greek salad. I also love renditions of recipes where warm ingredients, like brown rice, or in this case, couscous, are added to the fresh veggies and cheeses to make a warm salad. So in deference to those recipes, I thought up a greek couscous salad that can be served warm or cold. I prefer warm because it breaks down the cheese a little bit and makes it nice and luxurious to eat. Yes, I said luxurious. About a salad.

Greek Couscous (or Whole wheat couscous with feta, basil and tomato)

Here's what I used:

2 cups uncooked whole wheat couscous
2 1/2 cups water (or as directed by couscous instructions)
1 crate (~1 1/2 cups) quartered cherry tomatoes
1 package (~4 oz) low fat feta cheese (or mozzarella!)
1 package (~10 large leaves) fresh basil
2 tsp garlic powder
S&P
4-5 tbsp good olive oil

Here's what I did:

Brought water to a boil with a little salt, and half the garlic powder. Once boiling, quickly stirred in couscous, and removed from heat. Covered, and allowed to sit for 5 minutes.

Meanwhile, prepared the vegetables. Quartered all of the cherry tomatoes, and stacked and rolled all the basil leaves into a cigar-shape, and then cut width-wise to "julienne" them into thin ribbons.

Once the couscous was done, transferred to a large mixing bowl and drizzled with olive oil. Added in the tomatoes, basil and feta, and stirred to incorporate all ingredients. Added 1 tsp salt, pepper to taste and remaining garlic powder.

I served this alongside a simple grilled chicken. Sydney also loved this, so she now has some waiting for her in her lunch bag. This is a great recipe to make a large batch of, and then save some to eat throughout the week. Its healthy, quick and packs a lot of flavor for very little effort.

Chicken Kabobs with Greek Salad and Hummus

One of my favorite dinners is Greek Chicken Salad. There are a few places in the northern virginia area that make impressive Greek Salad's. One is Moby Dick's House of Kabob, another is Paisano's in Fair Lakes. While I enjoy patronizing our local stores, its also a challenge to try to recreate them in my kitchen. On top of that, I despise store-bought hummus. I think it tastes mealy and is too lumpy. So I have perfected my own recipe, after several middle-eastern friends and coworkers had provided me with several hints. I made this dinner in three parts: Chicken and Green Pepper Kabobs, Greek Salad with Calamata Olives & Feta, and Hummus with lightly toasted wheat pita wedges. Yummmmm.

Chicken and Green Pepper Kabobs

Here's what I used:

2-3 boneless skinless chicken breasts
1 large green bell pepper
1/2 cup greek dressing
S&P
6 pre-soaked wooden skewers

Here's what I did:

Set the grill to Medium heat. Used kitchen shears and cut the chicken into large 1.5" cubes, and added them and the greek dressing into a dish to marinate. I also liberally sprinkled them with S&P. Chopped the bell pepper into 1" pieces. Alternated chicken and peppers onto each skewer, with a small space in between each piece. I put about 4 pieces each of chicken and peppers on each skewer...smaller skewers might require less per skewer.

Cooked skewers, turning occasionally, for about 6-8 minutes. Longer if chicken pieces are larger.

~

Greek Salad with Calamata Olives & Feta

Here's what I used:

1 head romaine lettuce, chopped
12 cherry tomatoes, halved
1 large cucumber, skinned, halved lengthwise, and then chopped
2 tbsp reduced fat feta cheese
6-8 pitted Calamata olives
Greek Dressing as desired

Here's what I did:

Combine all ingredients into a large salad bowl. I don't add dressing until salad is plated. I let each person choose how much dressing they want to add. I also hold the olives for my husband, who doesn't like them, and just add them to mine.

~


Hummus

Here's what I used:

1 can chickpeas (garbanzo beans) rinsed well and drained
2-3 tbsp Tahini (sesame seed paste)
4-5 tbsp good olive oil
juice of 1/2 lemon
1/2 tsp champagne vinegar
1 tsp garlic powder (or 2 cloves roasted garlic - yumm!)
S&P

Here's what I did:

In a food processor or blender, combine chickpeas, tahini, lemon juice, vinegar and S&P. Slowly add olive oil until mixture binds together. Continue to add olive oil, and blend until mixture achieves smooth, peanut butter-like consistency. If you like your hummus more grainy, process it a little less. I like it the smoother the better, w/ no grainy or lumpy texture.

I also like to cut pita bread into 8 wedges, and then let toast in the toaster oven for about 2-3 minutes and serve hot with the hummus. Enjoy!!