![]() Serve whole, sliced in half or sliced into medallions with Basli Yogurt Sauce on the side. Lightly brush cooked chicken breasts with the reserved 2 tablespoons of Butter Topping. Using a pastry brush, brush the tops of chicken breasts generously with the main bowl of Butter Topping.īake chicken breasts in the oven for 20-30 minutes or until chicken appears golden and thoroughly cooked. Pour about 2 tablespoons of the Butter Topping into a separate small bowl to use later after chicken is cooked (Important: Do not dip your pastry brush into this Butter Topping). Sear chicken on the stovetop, 2-3 minutes per side. Mix together spinach, mayonnaise, feta cheese, and garlic in a large bowl until well blended. Cut a slit into the thick side of each breast to form a pocket and stuff with filling. Preheat the oven to 375 degrees F (190 degrees C). While oil heats, sprinkle chicken breasts with salt and pepper. Seal the 2-inch opening with a few toothpicks (simply by sticking the toothpicks vertically through the opening). Measure olive oil into an oven safe skillet on the stovetop and place heat on medium. Using a spoon, carefully spoon 1/4 of the mixture into the pocket of each chicken breast, using the spoon to push the mixture all the way into the chicken. Using a sharp knife, make about a 2-inch-long slice into the center of one side of each chicken breast, slicing into the chicken almost to the edges to create a pocket for stuffing the chicken (be careful not to slice all the way through the sides or bottom of the chicken). Pound down each chicken breast using a meat pounder to an even 1/2-inch thickness. One at a time, place chicken breasts on a work surface and cover with a sheet of plastic wrap.
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