Feta Stuffed Chicken Breast

We had this the other night. It was excellent. I’m a big fan of stuffed anything but this topped the charts for stuffed chicken breast. And face it, we are all looking for a new way to make chicken.

Ingredients
4 chicken breasts, boneless and skinless
1/2 cup feta cheese
1/2 cup white cheddar cheese, shredded
2 tablespoons fresh basil, minced
fresh ground pepper

Preheat oven to 350. Cut open the side of the chicken breast and make a pocket in the chicken. Combine the feta, white cheddar, basil and some fresh ground black pepper. Stuff into the pocket that you made in the chicken breast. Heat a little oil in an oven safe skillet and brown one side of the chicken. Flip chicken over when brown and move skillet into hot oven for about 20 minutes. Check chicken for doneness but don’t let it get over cooked. Once chicken is cooked let rest for 10 minutes before slicing and serving.

Killer Coleslaw

This went with dinner tonight with roast brined chicken and steamed artichokes (yum!). I love messing with the basic coleslaw recipe, there are so many variations possible and most are amazing. So this was tonight’s. I’ll also be using some of it for tomorrow night’s dinner, pulled pork sandwiches with coleslaw. Oh, and I use my food processor to shred the veggies, the slicing blade for the cabbage and the grating blade for the carrots and bell pepper. Oh, and the savoy cabbage is the true trick to this coleslaw, it doesn’t wilt or get soggy and it is much milder than normal green cabbage. I would spend the extra 50 cents and buy the savoy, it’s worth it.

Killer Coleslaw

1 head savoy cabbage, shredded
4 carrots, pealed and grated
1/2 red bell pepper, grated

Sauce
1 cup mayo
1/4 cup lemon juice
2 Tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon celery seed, ground (or you could use 2 teaspoons celery salt instead of the salt and celery seed)
10-15 grinds black pepper
6-10 leaves basil, sliced into ribbons

Mix together the sauce and set aside. Grate/slice all the veggies. Taste sauce and make sure it doesn’t need more sugar or lemon juice. Pour over veggies and toss together. Cover and let it sit in the fridge for at least an hour. Because of the savoy cabbage it will last for days if it isn’t eaten up all in one meal.

Tomato and Cici (garbanzo bean) salad

This inclusion to my blog is partly for Kris and partly for GCC.  It’s just too good not to share.  Also, this is totally my mom’s creation, I have nothing to do with it except to make it occasionally.

Tomato and cici bean salad

1 pound fresh tomatoes, diced
1 cup sweet red onion, sliced thin
1 can cici (garbanzo) beans, drained and rinsed
1 cup cucumber, peeled and diced
1 bunch (about 1/2 cup) fresh basil, chopped
1/2 cup red wine vinegar
1/2 cup olive oil
salt and pepper to taste

Mix everything together and refrigerate for at least 2 hours before eating.  The longer the better.  And this is a GREAT salad to serve with BBQ.