Friday, January 05, 2007

Thanks to Kelly for sharing this one!

Kelly's Famous Greek Chicken

This is so yummy. I'm going to upload it as it read with the caveat that it's a bit difficult to make and eat if you do it with drumsticks. Next time, I'm either going to put the stuffing in regular chicken breasts or wrap a chicken breast and the stuffing inside a puff pastry and bake it. (Also, I couldn't find the sun-dried tomatoes in my grocery, so I just used a regular fat tomato and it was still great. And I don't like red onions, so I used a yellow one.)

Feta-Pesto Stuffing (below)4 chicken quarters (drumsticks or thigh), about 1.5 lbs.1/4 tsp. salt1/8 tsp. pepper2 tbs. lemon juice1 tbs. olive or veg oilFeta-Pesto Stuffing 1/2 cup boiling water4 sun-dried tomatoes (not in oil)1/2 cup crumbled feta chees1/2 cup chopped red onion1 tbs. pesto sauce

Heat oven to 400. Make Feta-Pesto Stuffing (Pour water over tomatoes; let stand for 5 minutes. Drain tomatoes thoroughly and chop. Mix cheese, onion, pesto and tomotoes.) Gently loosen skin from chicken quarters, using fingers. Spread one-fourth of the stuffing between meat and skin of each chicken quarter. Place chicken, stuffing side up, in ungreased rectangular pan, 13x9x2 inches. Sprinkle with salt and pepper; drizzle with lemon juice and oil. Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Number Of Servings: 4
Preparation Time: Less than 15 minutes

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