Cooking Lesson with Jon!

Stuffed Feta and Roasted Tomato Chicken Breasts, Wild Rice, Salad and Garlic Toast

Okay I'm a little obsessed with blogging right now only because I've actually made some really great food lately that I want to share. Plus I never have time to blog during the week so multiple posts on weekends may be a frequent occurrence. Anyway, this past Wednesday I went over to my cousin Jon's new house and taught him how to make an awesome dinner. It's super easy and very tasty. Here's the recipe we adapted it from (http://allrecipes.com/recipe/feta-and-sun-dried-tomato-stuffed-chicken/detail.aspx?event8=1&prop24=SR_Title&e11=feta%20sundried%20tomato%20chicken%20breasts&e8=Quick%20Search&event10=1&e7=Home%20Page) however we did change a few things up, partly because we couldn't find the exact ingredients the recipe called for and because we wanted to make six chicken breasts as opposed to two. Here's our version:
6 chicken breasts
Juice from a whole lemon
3-4 tablespoons Greek seasoning
Zest from a whole lemon
100 grams feta cheese, crumbled (or half of a 200g container)
1/2 cup Roasted tomatoes (we couldn't find a jar of sun-dried tomatoes ANYWHERE at Sobey's so we had to improvise thanks to their olive bar).
1 tablespoon of the oil from the tomatoes.

I prepped the chicken breasts for Jon between sheets of plastic wrap and he pounded them nice and thin, about half an inch thick I would guess.

 While Jon was prepping the chicken breasts, I made the filling for them. I would guess that we ended up with 1.5ish cups of filling.

I would definitely add olives to this mixture next time. Olives make everything better. I would also maybe add something green, maybe parsley? Just for a nice bit of color. We made the marinade for the chicken (lemon juice, olive oil, lemon zest and Greek seasoning) and let the chicken breasts marinate for maybe 20 minutes. The recipe calls for longer time which I would do the next time, we were just antsy to get these things made!
Ready to go into the oven. I made one and Jon made the rest! I couldn't be more proud. We just added some filling to the middle of the chicken breast, folded them in half and secured with toothpicks.

Finished product. Oh boy were they tasty (I don't like the word yummy so you probably won't ever see it on this blog). The only thing I don't like about making stuffed chicken breasts of any sort is that you can't really brown them before you bake them to get that nice golden color so they end up looking a little colorless. Good thing the filling was so colorful.

The end result. Stuffed chicken breast, Uncle Ben's wild rice (yes again! It's that good), salad and garlic toast. All easy enough for my cousin Jonny to make on his own!
 
I still have so much I want to post, hopefully I'll get another one done this weekend, if not, stay tuned next week for more food talk!

- A