 |
| Image courtesy of tasteandtellblog.com because I ate mine too fast! |
This is one of my signature dishes, and probably the first dish that I really figured out and made my own.
It's a wonderful dish filled with the mouth-watering flavours of garlic, chciken, feta, sundried tomatoes and wine! It's a great way to impress a date (it was my go-to dish during the man-whore years; just ask my wife, it's the first thing I fed her) or to have a "fancy" meal on a budget. And it's frickin' tasty!
Serves 2
You'll Need
2 lasagna boats (those oval bowls you get single serving lasagna portions in - available at most home stores) or a small casserole dish
Ingredients
2 chicken breasts, boneless, skinless
2 bulbs of garlic, minced
1 handful sundried tomatoes, chopped (approx 1/2 cup)
1 handful feta cheese, crumbled (approx 1/2 cup)
2 capfuls of lemon juice (approx 1.5 tablespoons)
1 bottle of dry white wine (you won't need the whole bottle for cooking, so enjoy the extra) NOTE: A good rule is that you should never consider cooking with a wine that you wouldn't drink. NOTE 2: Non-alcoholic wines are available at most grocery stores now.
1 Small handful of fresh parsley, chopped, or 2 tablespoons of dried
Directions
1. Preheat your oven to 375.
2. If using dehydrated sundried tomatoes, immerse them in water to get them ready to go.
3. Mince your garlic and chuck it into the mixing bowl.
4. Chop your hydrated sundried tomatoes into small pieces. If you are using jarred tomatoes in oil, don't worry about the oil getting into the mix, it's full of yummy flavor. Chuck the tomatoes into the mixing bowl.
5. Finely chop the parsley and chuck it into the bowl, except for a couple pinches.
6. Chuck the feta into the bowl and mix everything together until combined (the feta will end up red/pink in color) and set aside.
7. Slice into the chicken breast, under the fillet, but don't go deep enough to go all the way through, we're making a little pocket to stuff stuff into.
8. Put the chicken breasts into their boats, or the casserole dish.
9. Generously stuff the feta/tomato/garlic/parsley mix into the pocket you made in each chicken breast. It's okay it they run over and leave chunks in the bowl, leave them there. When done stuffing, fold the fillet over the top of the stuffing. It won't fit all the way over, and that's just fine.
10. Pour one capful of lemon juice over each chicken breast.
11. Pour wine into each boat. You want the level of the wine to go about halfway up the chicken breast, but not to the level of the hole you cut.
12. Carefully put the boats into the oven, so you don't spill any wine.
13. Let bake for approx 35 minutes. You may wish to top up the wine in the dishes while they cook, your call, but add 5 minutes cooking time if you do. You are done when there is a little browning on top of the chicken and/or when the chicken juices run clear. Once out of the over sprinkle the remained parsley over the chicken. Serve chicken in the boats on a plate, and don't forget to warn your dinner companion about how hot the boats are.
I suggest serving with a piece of sourdough bread to sop up the yummy garlic/wine juice left over. I also like to serve with a nice green salad, or grilled asparagus.
No comments:
Post a Comment