As Emma's husband, I have been lucky to reap the rewards of this blog. All the delicious goodness that is made in our kitchen is taste-tested, approved, and devoured by me. But our story didn't start this way. When I first took Emma out to a fancy restaurant in 2004, she ordered a hamburger. Not even a cheeseburger - a hamburger. The second fancy restaurant I took her to served her chicken fingers off the children's menu. It took a while for her palette to develop, and it has since surpassed my own.
I'm laid up in bed this week after a bout with appendicitis (maybe it's the morphine, but I can't stop thinking about that Sister Sister episode), so I thought I'd pass the time and share with you one of my personal classic dishes - one that got Emma interested in all the magic that can be created in the kitchen. It's easy, it's cheesy, it's chickeny. It's Sonny's Stuffed Chicken. (I'm Sonny).
P.S. - They don't let you keep it anymore. Also - what is Elton John waiting for? He's had appendicitis for weeks and is still forgoing surgery for several more weeks?
Speaking of useless, exploding organs - who's hungry?!
To start, combine and mix spinach, crumbled Feta, and tomatoes in small mixing bowl. You can use fresh spinach or frozen - we've tried both and enjoyed both. For this recipe, we buy the Feta that is seasoned with basil and other Mediterranean herbs. It should be in your grocery store. Once that's mixed, set aside. Then, like we did here, carefully slice pouch into sides of each breast.
Then, top each breast liberally with rosemary and any extra cheese mixture. Place a little toothpick through the breast to secure the stuffing.
Chicken stuffed with cheese is just better than regular chicken. So it's gonna take a little bit longer to bake. Bake at 350 degrees for 35 minutes or until golden brown. Check it is cooked all the way through before eating.
Now ^ that ^ is one stuffed bird. Hope y'all enjoy Sonny's specialty!
Sonny's Stuffed Chicken
- 2 boneless, skinless chicken breasts (about 1 pound)
- Extra virgin olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 4 sprigs fresh rosemary, leaves stripped
Stuffing:
- 1 (4 ounce) package Athenos Tomato and Basil Crumbled Feta Cheese
- ½ - 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
1. Preheat oven to 350 degrees. Combine and mix spinach, Feta, and tomatoes in small mixing bowl. Set aside.
2. Carefully slice pouch into sides of each breast. Place in lightly greased glass baking pan. Coat chicken with thin layer of extra virgin olive oil.
3. Stuff cheese mixture inside pouches in each breast. Sprinkle with salt, pepper, garlic powder, and thyme to taste. Top each breast liberally with rosemary and any extra cheese mixture. Place a toothpick through the breast to secure the stuffing.
4. Bake for 35 minutes or until golden brown. Check it is cooked all the way through before eating as stuffed chicken sometimes cooks slowly.
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