Recipe–Mediterranean Stuffed Chicken

Lately, I’ve jumped back into an “adventurous” stage when it comes to cooking. For example, I made my very first roast on Monday night. It was incredibly delicious, one I will make again, and one I plan to share with you guys in the coming weeks.

Another delicious meal I discovered was Mediterranean Stuffed Chicken Breasts.

When I first begin my search for a new recipe, I always check out the ingredient list first. If it contains high carb or high fat ingredients, I usually skip it (unless it’s cookies….mhmmm cookies). This rings true for Feta cheese, too. I’m a cheese lover, but not a blue/gorgonzola/feta cheese fan.

Imagine my surprise when I discovered this gem and not only decided to purchase the ingredients, but to cook it…and ENJOY it! What?! So much so in fact, I just had to share!

Without further ado, I bring you:

Mediterranean Stuffed Chicken Breasts
Adapted from: myrecipes.com

Ingredients:

• 4 chicken breasts (thawed)
• 3 tbsp crumbled feta cheese
• 3 tbsp chopped and pitted kalamata olives
• 1 tbsp ground basil
• 1 tsp coconut oil
• 3/4 cup mixed peppers

Directions:

Preheat oven to 375 degrees F and oil baking dish (I used coconut oil again).

Thaw chicken breasts. On the stovetop, melt coconut oil and cook peppers until slightly brown.

Mix together feta cheese, olives, and basil in a small side dish.

Once chicken has thawed, cut a “pocket” slit into each chicken breast. Stuff each chicken breast with peppers and feta mixture.

Place all four chicken breasts in baking dish and sprinkle with desired spices. I used onion powder, garlic powder, and Cajun seasoning.

Bake at 375 degrees for 45 minutes. If chicken isn’t cooked through, may need additional baking time.

Serve and enjoy!

Ingredients

Browning peppers on the stove

Feta cheese/olives/basil mixture

Pocket/slit in the chicken breast for stuffing

Ready for baking!

Dish is ready when juices run clear.

Serve and enjoy!

Have you tried any new dishes lately? Anything surprise you - maybe something you thought you wouldn’t like but ended up enjoying?

Cooking Experiment

Lately, I’ve been so busy I haven’t had a chance to run….at all. I ran on Saturday with my running group, then slacked all week. I know I should make the effort to get up early in the morning and run, but I only enjoy doing that on Saturdays (strange, I know).

SO, when the opportunity came available for me to run yesterday after work, I snagged it!!

It was a gorgeous day and I had a fantastic run! They don’t get much better than that!!

I ran 3.2 miles around the lake at a quick pace (for me), then slowed to a cool down. In total, I ran 3.8 miles and was very pleased with the run! I have a 5K on Saturday so we shall see how it goes!

After returning home, I cooked dinner and filmed a vlog at the same time! Multitasking at its finest! :0)

My last minute experiment was very tasty and my husband gave it two thumbs up! :0) (I think he mainly liked the extra kick from the addition of rotel.)

Check out the recipes from my Vlog below!

Chicken and Spinach Bake
(adapted from: Southern Food at About.com - http://tinyurl.com/2jk34p)

Ingredients:

• 8 to 12 ounces fresh chopped or baby spinach, cleaned
• salt and pepper
• 1/4 cup chicken broth
• 4 boneless skinless chicken breast halves
• Cajun seasoning blend or other spice blend
• salt and pepper
• 1 small can of mild Rotel

Preparation:

Heat oven to 375°.
Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach. Using a spoon, divide the rotel between all four pieces of chicken, then pour reaming juice from can over the chicken breasts. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.
Serves 4.

Sautéed Asparagus

Ingredients:

• 1 batch of fresh asparagus
• 1 tbsp coconut oil or other oil (evoo, etc)
• Salt and Pepper to taste
• 1 tsp garlic

Preparation:

If using coconut oil, melt coconut oil (either in microwave or in pan over the stove) until smooth. Over the stove (in a large pot), add asparagus to melted oil, then sprinkle salt, pepper, or desired spice. Also, add garlic. Sauté the asparagus over medium heat for 10 minutes. Lower to simmer and cover. Let asparagus simmer for 10 additional minutes. Serve and enjoy!

 

Do you like to cook and experiment with new recipes? Do you have an experiment that surprised you? Please share! :0)

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Also, don’t forget about my Tropical Traditions Coconut Oil Giveaway! You have until Tuesday to enter!