You guys, I have to be honest here, I really struggled with this post. It’s been a rough week, and I’ve been trying to write an engaging (and positive) post, but, it’s been a struggle. This is actually the fifth attempt my friends. So for now, I’m going to give myself a much needed attitude adjustment. You’ll find me lazing away in the hottest, steamiest bath, dog earing the pages of my gardening magazines, dreaming of the spring to come. After that comes an intense stress relieving baking session. Just me and some music and all the flour covered surfaces. I expect by the time we speak next, my Pollyanna outlook will have returned.
In the meantime, though, I do want to share something that’s been rolling around in my head this week. I had coffee with a friend of mine this past week. During the course of the conversation, where we extolled all the virtues of living up here in the woods, she mentioned that up here, she doesn’t compare herself with anyone. The thought stuck with me, and I realized that I’ve been doing the same. You know, being happy with myself, instead of finding myself lacking in comparison with someone else. For me and Laura, it took being in the woods for that to happen, but you guys, I can’t even begin to explain how freeing that is. Turns out I wasted a whole lotta time thinking I was a little bit lame. Turns out throwing all in and chasing your dreams will fix that little problem!
So, while I’m off fixing that attitude problem of mine, you should totally be making this chicken recipe. Another of those easy-peasy recipes that will really impress. I just heart these Mediterranean flavors so very much. The recipe works best with Kalamata olives, but will also work with regular black olives.
Feta, olive, and artichoke stuffed chicken
Adapted from Grassroots Co-op Recipe Collection
¼ cup feta cheese
¼ cup shredded mozzarella cheese
3 tablespoons chopped black olives
3 tablespoons chopped artichoke hearts
Freshly ground black pepper
4 boneless, skinless chicken breasts (1 ¼ lbs total)
1 large egg white
½ cup bread crumbs
1 teaspoon dried basil
Preheat oven to 350 degrees. Lightly coat a shallow baking pan with cooking spray and set aside.
In a small bowl, mix together feta, mozzarella, olives, and artichoke hearts. In a shallow dish, large enough to accommodate the chicken breasts, lightly beat the egg white. In another shallow dish, mix together breadcrumbs and dried basil.
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 degrees for 35 minutes, or until a thermometer inserted in the thickest, non-stuffed portion of the breast reads 170 degrees.