Tuesday, July 14, 2009

Herbed Stuffed Chicken Breasts

I needed some quick dinner inspiration so I consulted my well worn copy of The Lady and Son's cookbook. This recipe sounded great and I only needed to purchase the feta to make it as I had everything else on hand. We really liked this recipe. This would be great entree for a casual dinner party. The dish is pretty simple to prepare and makes an elegant presentation, especially if you tie it with the leeks as suggested by Paula Deen. I skipped that step since it was just a week night dinner for us. I think next time I might subsitute chicken broth for the melted butter just to make it a bit healthier. I served this with a Near East rice pilaf mix and a strawberry spinach salad.

Herbed Stuffed Chicken Breasts

4 whole skinless boneless chicken breasts (approximately 5-7 oz each)
One 3-ounce package cream cheese, softened
3 oz feta cheese, crumbled
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/2 teaspoon House Seasoning
4 slices bacon
1 leek, optional
4 tablespoons (1/2 stick) butter, melted

Preheat oven to 275 degrees. Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet and spread it with cream cheese, followed by 1/4 of the feta cheese. Mix together basil, oregano and House Seasoning and sprinkle with chicken. Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of the leek. Place chicken breasts in a casserole dish and pour melted butter all over. Cover casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15-20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice with pan juices poured on top.

Source: The Lady and Sons Savannah Country Cookbook, Random House, 1997.

1 comment:

Michele said...

I agree, this dish looks perfect for a dinner party. I'm always looking for dinner party menus!