Unfettered
Cool, I get to recycle the graphic for this post. Just my little part to save the planet.
I mentioned in the last post that I am not a fan of feta except in rare situations. So with that said I was surprised when Jenn made dinner one night last week and I found out that what we were having was chicken breasts stuffed with feta. Here is the recipe that she used:
Chicken with Herbed Goat Cheese
3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper
- Pre-Heat oven 375
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the goat cheese and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
I have to say that this one wasn't really my cup of tea. The chicken was fine and I am sure that if I actually liked feta that I would have enjoyed the whole thing. Jennifer and her mother, who we were entertaining, both really enjoyed it so it's just a personal taste thing.
The side dish that Jenn made with the chicken though was really good. I am pretty much good with most any recipe that involves zucchini.
Zucchini with Parmesan
8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) sauté pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.