Kate's Cuisine

Sep 22 2009

Avocado & Feta Stuffed Chicken Breast

4 skinless, boneless chicken breasts $13.20
1 avocado $0.90
1 cup Feta cheese $1.44
1 green onion $0.07
1 lime $0.50
1 teaspoon dried basil $0.46
Salt and pepper to taste $0.02
1 egg $0.17
1 tablespoon vegetable oil $0.07

Total Cost  $16.83

1.) Preheat oven to 350 degrees Fahrenheit.

2.) In a small bowl, squeeze the juice out of the lime. Combine the rest of the ingredients except for the chicken breasts and salt and pepper. Mix until everything is well blended and let sit, covered, in the refrigerator for at least 30 minutes. This allows all of the flavours to blend.

3.) When ready to start cooking chicken, cut a small slit in the thickest side of the breast. Poke your finger inside the slit and make your way inside the breast with your finger until you have created a nice, deep pocket for your stuffing to sit while cooking. Do this with the remaining breasts.

4.) Once every breast has a nice pocket inside of it, fill them with the avocado stuffing. You can use a spoon, but I found using my hands was easiest.

5.) The next step is to close the pocket so the stuffing does not fall out while the chicken is cooking. Using toothpicks is probably easiest but I did not have any on hand. What I did was scramble the egg a bit in a small bowl to create an egg wash. Then, just as you would pastry, I used a brush to coat the sides of the chicken and then pressed them closed together.

6.) Brush the tops of the breasts with the vegetable oil and then season generously with the salt and pepper. Place on an oven sheet and bake for 35 minutes until the tops of the chicken are golden brown.

7.) Serve and enjoy!

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