Well, Hello there.
It’s been a while, I know. That is what happens when I go to school, but on the brightside- I am HALF done my 5 year degree! Whoot whoot.
Since I haven’t blogged in forever, I thought I’d start back up again with an absolutely mouthwatering meal. Even thinking about it makes me hungry (& I just ate!)
One of the best things about this meal is that both parts, the chicken and the salad, use Feta so the block doesn’t sit in your fridge for a few months before you’re like “Oh crap! I forgot about the feta!” I served the feta in one block on top of the salad because that is how feta came on top of the Greek Salads in Greece, but feel free to crumble it.
The chicken is supossed to be stuffed, but my chicken breasts weren’t thick enough so I pounded them out some more and rolled the stuffing into them Cordon Blue style (Is it Blue or Bleu??)… anyway, they were delicious… messy to prepare, but yummy.
Before going to Greece I did not like feta at all. But with it being everywhere I had to eat it, and now I love it.
How to make it? If you really want to know…
Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
Prep Time: 30 Min | Cook Time: 35 Min | Servings: 3 chicken breasts | Difficulty: Easy
- 3/4 pound bacon, cut into 1 inch pieces
- 1 cup crumbled feta cheese
- 3 tablespoons sour cream
- 1/8 tablespoon dried oregano
- 1/8 teaspoon ground black pepper
- 3 (4 ounce) skinless, boneless chicken breast halves
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 4 potatoes, peeled and cubed
- 1 sweet onion (such as Vidalia®), chopped
- 2 tablespoons butter
- 3 tablespoons sour cream
Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned but still soft. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, mix the bacon together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Meanwhile, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.
Amount Per Serving Calories: 1498 | Total Fat: 84.2g | Cholesterol: 360mg Powered by ESHA Nutrient Database
You may have noticed that the recipe has a side dish with it… I just ignored that. This time. I’ll probably try it with the chicken next time… Maybe next week actually.
Instead of those potatoes I made a salad. A delicious salad. Who does not love watermelon? I think in my entire lifetime I have heard one person actually say “I don’t like watermelon,” and I didn’t know them, it was at work.
The first time I encountered a watermelon salad was at a restraunt in Sudbury called Ripe, and it was instant love. Move over Buttermilk Nectarine Salad, there’s a new guy in town. It is so SO so refreshing, I think about it sometimes, just ‘pop’ in my head when I’m hungry but watermelon and feta are, unfortunately, not items I keep on hand. Maybe I should.
The salad is supper easy to whip together, the thing that took me the longest was cutting the cucumber because I bought a normal cucumber and not a seedless one- but, if you buy the correct cucumber it would take only as long as it takes to chop up a watermelon (unless you bought it pre-sliced, which I do not advise because it is a money scheme).
Another, yes, another good thing about this salad is that the left over watermelon can be used for breakfast or lunch the next day, or for a nice refreshing after school snack for kids (or college/university students!!)
Watermelon & Feta Salad Recipe
Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 Servings | Difficulty: Easy
- 2 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp fresh lime juice
- Kosher salt and pepper
- 1⁄4 small red onion, thinly sliced
- 1-lb piece seedless watermelon
- 1⁄2 seedless cucumber, sliced into half moons
- 3 cups baby arugula
- 3 oz feta cheese, crumbled (about 3/4 cup)
1. In a large bowl, whisk together the oil, vinegar, lime juice, and 1/4 tsp each salt and pepper. Add the onion and let sit, tossing occasionally, for 10 minutes.
2. Meanwhile, remove and discard the watermelon rind. Cut the watermelon into thin 2-in. pieces.
3. Add the watermelon, cucumber and arugula to the bowl of onions and gently toss to combine. Top with the feta.