Saturday, November 21, 2009

Chicken stuffed with asparagus and feta

So Good. I did not put any of the cheese mixture on top and I found no need to use a toothpick to hold together I just laid seam side down

4 boneless, skinless chicken breasts
4 ounces feta cheese (crumbled)
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 tablespoon diced red onion
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh basil leaves
4 tablespoons olive oil
3 fresh parsley leaves
½ pound asparagus
Salt and pepper to taste
Preheat oven to 350 degrees. Mix together the feta cheese, green and red bell peppers, onion, garlic, thyme, basil and 2 tablespoons olive oil. Season with salt and pepper as desired.
Pound each chicken breast 1/8 inch thick between two sheets of plastic wrap using a meat mallet. Spread the cheese mixture evenly over the chicken and place two or three asparagus spears on one end of chicken. Roll up crosswise, and secure with toothpicks if desired. Brush the rolled up chicken breasts with olive oil and season with salt and pepper as desired. Place remaining feta cheese mixture on top of chicken and garnish with remaining asparagus.
Bake the chicken for 30 to 40 minutes or until internal temperature reaches 165. Remove chicken to a platter and let rest for five minutes. Garnish with parsley and serve.
Serves 4.

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