It’s true, I’m infatuated with the combination of home made pesto and feta cheese. Considering this is my second savory post has both those ingredients, you’ll probably see this combination come up again relatively soon (I can assure you of this, since I already have my next non-dessert recipe planned).
Maybe I’m just on a pesto-feta kick. Maybe not. The “kick” has lasted at least four years. Anyway, normally I include sun-dried tomatoes in the chicken, but a friend came over for dinner, so I thought I’d mix it up and relocate the sun-dried tomatoes into couscous as a side dish. Note to self: experiment when you are not cooking for anyone else… especially friends donating their photography skills, like the one that joined me for dinner that night.
Not that the couscous wasn’t enjoyable… it was okay. I’ve adjusted the recipe to include almonds, pine nuts, basil, and oregano. Will post later. These pictures really focus on the couscous, but the meal was all about the chicken. Use your imagination to understand how awesome the stuffed chicken is–It blew my photographer’s mind (in his words, anyway).
Preheated oven to 350 degrees
Appox. 8-inch baking dish
2 breasts of chicken
1/2 cup pesto sauce
1/2 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
3-4 artichoke hearts (either soaked in water or oil, both work well)
2-3 tablespoons sun-dried tomatoes
1 teaspoon olive oil
1/2 cup white wine of choice
salt and pepper to taste
WHAT TO DO:
First, chop the artichoke hearts into small chunks, maybe a quarter of an inch big. Then, dice the sun-dried tomatoes into similar pieces. Combine the artichoke hearts, tomatoes, pesto, feta, mozzarella, and olive oil in a regular-sized serving bowl, and toss thoroughly. I prefer to just use my hands to mix this–it’s easier. Just make sure your hands are clean.
Then, carefully make an incision into the side of the chicken breasts, parallel to the cutting board, and slice open a pocket as large as you can without piercing the other sides of the meat. Fill each breast with as much of the stuffing as you can, and press down to seal. Place both in your baking dish, drizzle with a little olive oil, pesto, salt, and pepper, and then baste in the white wine for flavor and moisture. Bake for approximately 35 minutes, or until the juices run clear. For decoration, pull the dish out 5-10 minutes before it is ready, and sprinkle some leftover artichoke-pesto-feta mix on top of each, and let it bake for the remaining time.