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Feta Chicken With Herbs

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Ingredients
  Skinless boneless chicken thighs 8
  Chopped fresh thyme 2 Tablespoon
  Chopped fresh rosemary 2 Tablespoon
  Chopped fresh oregano 2 Tablespoon
  Feta cheese 4 1⁄2 Ounce (125 Gram)
  Milk 1 Tablespoon
  All purpose flour 2 Tablespoon
  Mixed herbs 1 Teaspoon (Such As Thyme, Rosemary, And Oregano To Garnish)
For tomato sauce
  Onion 1 Medium, coarsely chopped
  Garlic 1 Clove (5 gm), crushed
  Olive oil 1 Tablespoon
  Plum tomatoes 4 Medium, cut into fourths
  Thyme sprig 1
  Rosemary sprig 1
  Oregano sprig 1
  Salt To Taste
  Pepper To Taste
Directions

1. Spread out the chicken thighs, smooth side downward.
2. Divide the herbs among the chicken thighs, then cut the cheese into eight sticks. Place one stick of cheese in the center of each chicken thigh. Season well, then roll up the thighs to enclose the cheese.
3. Place the chicken thighs in an ovenproof pan, brush them with milk, and dust with flour to coat.
4. Bake in a preheated oven, 375°F/190°C, for 25-30 minutes, or until golden brown. The juices should run clear and not pink when the chicken is pierced with a skewer in the thickest part.
5. Meanwhile, to make the sauce, cook the onion and garlic in the oil, stirring, until softened and starting to brown.
6. Add the tomatoes, lower the heat, cover, and simmer for 15-20 minutes, or until soft.
7. Add the herbs, then transfer to a food processor and blend to a paste. Press through a strainer to make a smooth, rich sauce. Season and serve the sauce with the chicken, garnished with herbs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Gourmet

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