Recipe: Feta-Stuffed Chicken

Cookbook

Feta-Stuffed Chicken

Makes:4 servings
Time: 10 minutes preparation;
45 minutes no-work bake time

8 ounces feta, mild goat cheese,
or Boursin cheese
2 teaspoons dried oregano
1 tablespoon butter, at room temperature
1 teaspoon grated lemon zest
1/4 cup lemon juice
Salt and freshly ground pepper
2 whole bone-in chicken breasts, skin on, split in half
1/4 cup (packed) flat-leaf parsley
leaves or fresh dill (optional)

1. Preheat the oven to 425 degrees F.

2. Combine the cheese, oregano, butter, lemon zest, and lemon juice in a small bowl. Season to taste with salt and pepper.

3. Loosen the chicken skin from the flesh without completely detaching it, and stuff as much of the cheese mixture under the skin as possible. Spread the remaining mixture over the skin. Place in a baking pan and bake for 30 minutes. Raise the heat to 450 degrees F. And bake until the chicken breasts are cooked through and slightly golden on top, 15 minutes longer.

4. While the chicken is baking, chop the parsley. Remove the chicken from the oven, sprinkle it with chopped parsley and serve immediately.

Monday-to-Friday Chicken
By Michele Urvater
Workman Publishing
Paperback, $12.95
288 pages; illustrations throughout
ISBN 1-56305-931-2
Recipes Reprinted by permission.