Eric and I have very different cooking styles. He isn’t very strict about measuring out ingredients and often cooks without a recipe, but if he is following one, he doesn’t like to make substitutions. I measure everything out (that’s due to my science and baking background) and I follow a recipe 99% of the time, but I’ll often swap out ingredients for ones I already have on hand or for ones that I prefer. Especially if it saves me a trip to the store! But after 35 years of cooking together, we’ve been able to blend our styles and make it work. Eric is measuring things out more (or at least allowing me to, so I have precise amounts to include in recipes I am posting) and I am now more willing to forgo the precise measuring of some ingredients and to experiment more when cooking.
This chicken recipe is a great example of how we currently cook together. I picked out the recipe, even though there was an ingredient in it I did not have on hand and one that I do not like. Eric readily accepted my substitutions for the items in question. The end result was a great meal we produced together and the enjoyment of the time spent with each other!
Tomato & Feta Stuffed Chicken Breasts
Tomato & Feta Stuffed Chicken Breasts (adapted from eatingwell.com) Total Time Required: 50 minutes, Active Time: 20 minutes, Serves: 4
Ingredients:
- 1/4 cup crumbled feta cheese
- 1 tablespoon plain Greek yogurt
- 1/4 cup finely chopped grape tomatoes
- 1 tablespoon drained, chopped capers
- zest of a lemon
- 2 teaspoons finely chopped fresh oregano
- 1 clove garlic, grated
- 1 pound boneless, skinless chicken breasts, trimmed
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
Directions:
Preheat the oven to 400º F.
Mash the feta and yogurt together in a small bowl. Stir in the tomatoes, capers, lemon zest, oregano, and garlic.
Combine the yogurt & feta with the vegetables and herbs.
Using a sharp knife, cut the chicken breasts in half horizontally without cutting all the way through, to create a pocket. Stuff each pocket with equal amounts of the feta mixture.
Stuff the breasts.
Fold the chicken back over and secure the opening with toothpicks. Sprinkle the chicken with salt and pepper.
Secure the openings then salt & pepper the chicken.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken to the skillet and cook it until it is brown, about 4 minutes. Carefully flip the stuffed breasts over and transfer the pan to the oven.
Brown the breasts then flip them over to go into the oven.
Bake the chicken until an instant-read thermometer inserted in the thickest part of the chicken registers 165º F, about 20 to 25 minutes. Transfer the breasts to a clean cutting board and let them rest for 5 minutes. Slice the breasts into halves and serve.
Cooking is best done together!
Another successful dish made together! ~Linda
Tomato & Feta Stuffed Chicken Breasts (adapted from eatingwell.com) Total Time Required: 50 minutes, Active Time: 20 minutes, Serves: 4
Ingredients:
- 1/4 cup crumbled feta cheese
- 1 tablespoon plain Greek yogurt
- 1/4 cup finely chopped grape tomatoes
- 1 tablespoon drained, chopped capers
- zest of a lemon
- 2 teaspoons finely chopped fresh oregano
- 1 clove garlic, grated
- 1 pound boneless, skinless chicken breasts, trimmed
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
Directions:
Preheat the oven to 400º F.
Mash the feta and yogurt together in a small bowl. Stir in the tomatoes, capers, lemon zest, oregano, and garlic.
Using a sharp knife, cut the chicken breasts in half horizontally without cutting all the way through, to create a pocket. Stuff each pocket with equal amounts of the feta mixture. Fold the chicken back over and secure the opening with toothpicks. Sprinkle the chicken with salt and pepper.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken to the skillet and cook it until it is brown, about 4 minutes. Carefully flip the stuffed breasts over and transfer the pan to the oven.
Bake the chicken until an instant-read thermometer inserted in the thickest part of the chicken registers 165º F, about 20 to 25 minutes. Transfer the breasts to a clean cutting board and let them rest for 5 minutes. Slice the breasts into halves and serve.