Well I guess it decided to spare Virginia this time around and can’t say I was disappointed
Snow snow go away, come again
when I don’t have a job I have to be at anyway some other day.
My Dad used to sing to me “rain rain go away, come again some other day, little Stephy wants to play” when I was little – this totally just reminded me of that
Well after another superlong day at the office and with muscles more sore than a marathon runner (what gives?) I was all about taking my stress out on the kitchen tonight. In a good way!
We had no dinner plan as of 5pm, except for that is was going to include the chicken breasts that had been defrosting all day.
When I asked The Man what we should have for dinner he said to me “I thought we were having chicken?” <— ummm any specifics there dear?
I guess he figured it’s better to leave the “specifics” to me… I’m not going to disagree
Here’s what I came up with:
Feta & Olive Stuffed Chicken Baked in Tomato garlic Sauce
For the tomato sauce I pulled together the following:
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- tomato sauce (about 2 cups)
- 1 tsp dried oregano
- 1 tsp dried basil
- sea salt & black pepper to taste
- 1 tblsp olive oil
Then the rest:
- 2 large chicken breasts
- about 10-15 green olives w/ pimentos, halved
- crumbled feta (close to the whole container)
First let’s make our sauce – simple flavors like this are so underrated sometimes aren’t they?
1. Saute chopped onion in olive oil over medium heat until transulent, about 7 minutes.
2. Add chopped garlic, sea salt and black pepper for another minute.
3. Throw in the tomato sauce, dried basil and oregano. Give a healthy stir and cover, turning down to medium low for 15-20 minutes while you prep the chicken.
For the chicken, if your chicken breasts are as thick as mine, pound them with a wooden mallet (or whatever “weapon??” you have on hand in your kitchen that will do the trick) until about 1″ thick.
Then butterfly down the middle, being careful not to go all the way through. Open up the chicken breasts and place a layer of feta and olives down the middle. Then fold the chicken breasts back up.
Now you’re ready for assembly.
Pour half of the tomato sauce on the bottom of a baking dish, then lay the stuffed chicken breasts into the pan, followed by the remaining sauce.
Place into a 350F oven for 35 minutes total or until your chicken is cooked through. See details below:
- 20 minutes uncovered
- 10 minutes covered with foil
- cover w/ extra cheese topping, 5 more minutes covered
Check out the olive feta stuffing!
The chicken was super moist and the sauce that formed during cooking was so tasty. I may or may not have slathered it over the rest of my meal… just sayin’
Steamed broccoli and simple buttered noodles to go with – perfect
This recipe turned out to so good! The Man commented that it seemed to have a Sicilian flair, to which I looked at him like I didn’t know him at all
while smiling larger than life on the inside since I’m not sure I’ve ever heard something so “foodie-like” come out of his mouth.
We gave this dish a definite thumbs up!
Do you like coming up with meal ideas on a whim or would you rather follow a recipe?