Feta-Stuffed Chicken has been a long-time favorite at my house. I'm actually surprised that I haven't posted about it before since it is 1) incredibly easy to make 2) kind of fancy 3) super delicious. I don't even know what magazine this recipe was clipped out of it is so old. I wish I knew so I could give credit where credit is due.
I have the same problem with this amazing butternut squash risotto recipe. It is a pretty old recipe and I don't know what magazine it is from, but it was entered into the magazine for a contest by Nancy Skahill and it won $400! It is really very good. It actually isn't too "squash-y" if you ask me. The squash is there and tastes great, but squash flavor is not infused throughout, which is fine with me because it means my husband will eat it, even though he doesn't really like squash!
Feta-Stuffed Chicken
4 skinless, boneless chicken breasts
1/2 cup dry breadcrumbs (make sure they are finely crushed)
1/4 cup (1 ounce) crumbled feta cheese with basil and tomato (you could also use more or less to your tastes, though I think I used a little more. Also, you could use regular and flavor it with other things)
1 1/2 teaspoons melted butter
salt, pepper (to taste)
Preheat the oven to 400 degrees. Mix the breadcrumbs, salt and pepper and place on a plate. Place each chicken breast between two sheets of heavy duty plastic wrap; flatten to 1/4 inch thickness using the flat side of a meat mallet or a rolling pin. Dredge the chicken in the breadcrumb mixture. Spoon 1 tablespoon (or a little more if you are feeling generous and you think your chicken will wrap around it fully). Fold in half (or wrap chicken around the cheese in such a way that it is completely encased).
Place the chicken in a baking dish coated with cooking spray. Drizzle the melted butter on top. Bake, uncovered for 25 minutes or until chicken tests to the correct temperature on a meat thermometer.
Butternut Squash Risotto
Adapted From recipe by Nancy Skahill
5 cups chicken broth
2 tablespoons olive oil
3-5 cloves garlic, minced
1 pound butternut squash, peeled, seeded and cut into 1/4" to 1/2" cubes (about 3 cups)
1 1/2 cups arborio rice
1/4 teaspoon saffron, crushed or ground turmeric (I have used both with excellent results)
2 tablespoons unsalted butter
2 tablespoons finely grated Parmesan cheese (plus some extra for topping, if you like)
1/8 - 1/4 ground white pepper (if you don't care about black specks in the risotto like I didn't, you can just use black pepper)
In a medium saucepan, bring broth to a boil. Cover and reduce the heat until broth just simmers. Meanwhile, in a large pot heat oil over medium heat. Add the squash and rice; cook for 1 minute, add garlic and cook for 15 seconds. Slowly add 1/2 cup hot broth and the saffron or turmeric to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until broth has been absorbed and the mixture is creamy (this should take about 20-25 minutes).
Remove the risotto from heat. Stir in the butter, cheese and pepper. Serve immediately. Makes 8-10 servings
Per serving: about 183 calories
