Dill and Feta-Stuffed Chicken Breasts
After last night’s labor-intensive japchae, I wanted to make something incredibly simple for dinner. I perused the contents of my fridge and found some dill and feta. With some bone-in, skin-on chicken breasts, a simple salad, and some steamed brown basmati rice, I had a fabulous dinner. (Note: I used bone-in chicken because that’s what I had…I’m sure they would be good with boneless chicken as well, but the cooking time would be shorter.)
Stuffed chicken breasts don’t occur enough in my life. They are so easy and SO GOOD! I want to stuff them with all kinds of things now! Do you have any brilliant ideas for me?
2 bone-in, skin-on chicken breasts
1/4 cup crumbled feta
1 clove garlic, chopped
2 tsp chopped fresh dill
a pinch of salt
a pinch of pepper
6 thin slices of lemon
2 tsp olive oil
Preheat oven to 350 F
Mix together the feta, garlic, dill, salt, and pepper
Cut a slit in the breast and stuff the cheese mixture inside.
Place in a baking pan.
Top with lemon slices and drizzle with olive oil. Sprinkle with a little salt and pepper.
Bake for about 40 minutes, removing the lemons about halfway through so the skin gets crispy.
If you are really paranoid like I am, make sure the internal temperature is 165 F.