Saturday, May 17, 2014

Pesto Feta Cheese Stuffed Chicken


This meal is sooo good. I would call this company good. If you want a meal that is impressive yet easy, this just may be the ticket. It looks and sounds gourmet, but yet is not hard to make. I served it with brown rice and a salad.

You can use chicken breasts or boneless, skinless thighs. I used the thighs. Thigh meat is less expensive and in my opinion tastes better because the chicken is so moist. But whatever your preference is go with that.

I used 3# of boneless, skinless chicken thighs. I had an 8oz jar of pesto sauce and used less than ¼ of it. And only used maybe 1/3 cup of feta cheese. So my measurements in my recipe are general. If you make a smaller amount then of course you won’t need as much. You will also need a few slices of bacon (one slice for each piece of chicken you have).




Begin by pounding your chicken pieces to flatten them. This is easy to do. I laid out a piece of parchment paper, laid some of the chicken pieces on top, covered with another piece of parchment paper. I then used a mallet from my sons tool box (ha, ha,.. they do make meat pounders, I don’t have one and this did the job just fine). Pound the meat until pieces are flat and fairly thin.






Now spread a spoonful of pesto sauce on them, and then sprinkle some feta on top…





Roll them up and wrap them with a piece of bacon to hold them together and transfer to a baking sheet. I sprinkled a little parmesan cheese on top, this is optional.  I lined my baking sheet with parchment paper for easy cleanup and no sticking…



Bake at 350 for about 50 minutes. Serve and enjoy!!




2 comments:

  1. Just wanted to tell you that I tried this recipe last night and everyone loved it. I am going to double it next time! Thanks again for another great one!

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    Replies
    1. So glad you enjoyed it!! Thanks for letting me know.. :)

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