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!!




Comments

  1. MonicaMay 21, 2014 at 2:33 PM

    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!

    ReplyDelete
    Replies
    1. CrystalMay 21, 2014 at 3:12 PM

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

      Delete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Beef Stew

-
Image
In my last blog post I shared that I had bought 10 pounds of beef roast. I cut it all up and used 4 pounds in 2 crockpot freezer meals ( http://homesteadinghomemaker.blogspot.com/2012/02/two-more-crockpot-meals-for-freezer.html ) . I used the other 6 pounds of meat along with potatoes, carrots, onions and celery to can beef stew. Here were the general proportions I used in canning 7 quarts of beef stew.. 6# beef 2# potatoes 2# carrots 1# onions 1# celery After I cut up the meat and got the freezer meals done I moved to the beef stew. I peeled and cut up the potatoes and carrots. I chopped up the onions and sliced the celery. I pulled out 3 quarts of veggie stock from my freezer to use for liquid in the stew. You can use beef or chicken stock or you can use water. I did not add anything to thicken the liquid as usually thickeners don’t hold up in canning. You can thicken the broth after it is opened if you would like. I added 1 teaspoon salt to each of my
Read more