Well invisible internet friends, it’s good to be home. It may have just been a whirlwind overnight trip, but it made me love this place all the more. Now, don’t get me wrong, I love all the city has to offer, but it was great to roll down for a rocking show, lunch with some fabulous ladies, and a little retail therapy, and then hop back into the car, watching the houses get farther and farther apart. And to watch the traffic lighten imperceptibly with each passing mile, until there was nothing around but trees and fields and the smell of the pines floating in through the open car windows. It was also pretty rad that at the end of that three plus hour car ride, there were some loving arms, happy cats, chirpy chickens, and exciting wildlife awaiting me.
That, my friends, is what a hummingbird looks like when they finally sit still (much like I’m going to this afternoon).
Course, there are a few things that I wouldn’t find amiss if they just happened to find themselves transplanted to the woods from the cities. I mean, who can live very long without the deliciousness that is Mediterranean food? I’m telling you, gyros, dolmades, spanakopita, and falafel, these are my kryptonite. Just typing those very foods may have caused my mouth to water just a teensy bit. Who am I kidding? Typing those may have resulted in a full out tummy growl in anticipation. Sorry tum-tum, no dolmades for us today.
It’s cravings for foods like these that inspired this stuffed chicken I have for you. Adapted from my feta, olive, and artichoke chicken breasts (more Med flavors, anyone?), these taste just like a chicken gyro sans the pita. Don’t skimp on the tzatziki and tomatoes, they’re going to elevate this to the next level. Serve this bad boy on a bed of couscous with my Greek green beans and you’ll never have to leave the woods!
Gyro inspired stuffed chicken
Tzatziki sauce to top
½ cup plain yogurt
Shredded cucumber, pressed to remove liquid
1 ½ tsp white wine or rice wine vinegar
Salt and pepper
Pinch of dried oregano
¼ cup shredded mozzarella
2 ounces goat cheese
3 tablespoons red or sweet onion sliced thinly and roughly chopped
2 cloves garlic, minced
½ teaspoon oregano
4 boneless, skinless chicken breasts (1 ¼ lbs total)
1 large egg white
½ cup bread crumbs, seasoned with salt and pepper.
Fresh ripe tomato to top
Preheat oven to 350°. Lightly coat a shallow baking pan with cooking spray and set aside.
In a small bowl, mix together cheeses, onion, garlic and oregano and set aside. In a shallow dish, large enough to accommodate the chicken breasts, lightly beat the egg white. In another shallow dish, mix together breadcrumbs and salt and pepper.
Cut a large pocket along the long edge of the chicken breast, being careful not to go through the chicken breast completely. Holding the chicken breast flat with the palm of one hand, carefully run the paring knife in a slight circle, following the curve of the chicken breast.
Stuff ¼ of the cheese mixture into each chicken breast. Holding the edges of the chicken breast together, dip the top of the breast in the egg white and then in the breadcrumbs. Place in baking dish.
Bake chicken at 350° for 35 minutes, or until a thermometer inserted in the thickest, non-stuffed portion of the breast reads 170°.