Thursday, December 17, 2009

Mediterranean Stuffed Chicken

• 4 skinless, boneless chicken breast halves - pounded thin
• 4 ounces cream cheese, softened
• 1/3 cup feta cheese
• 1 teaspoon garlic powder
• 2 teaspoons dried dill weed
• 2 tablespoons melted butter
• salt and pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).

2. TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.

3. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.

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