EVERYONE LOVES THIS DELIGHTFUL FETA CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blanton Estate in Heath, Texas in 1992. 4 boneless skinless chicken breasts pounded very thin 1/2 cup crumbled feta cheese 1/4 cup toasted pine nuts 4 tablespoons sun dried tomatoes packed in oil cut julienne 2 teaspoons fresh cilantro chopped 1 tablespoon fresh chopped garlic 1/4 cup fresh grated Parmesan cheese 2 teaspoons toasted pine nuts Preheat oven to 350. Drizzle enough olive oil in the bottom of a casserole dish to lightly coat the bottom. Sprinkle in chopped fresh garlic. Divide feta cheese, pine nuts, tomatoes and cilantro amongst the 4 chicken breasts. Roll chicken up and place seam side down into prepared dish. After pan is full lightly pepper the tops. Drizzle on a bit of the oil from the sun dried tomato jar. Sprinkle with chopped garlic, parmesan cheese and pine nuts then bake for 45 minutes.

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