Mediterranean Stuffed Chicken
Ingredients
4 skinless, boneless chicken breast halves - pounded thin
4 ounces cream cheese, softened
1/3 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
2 tablespoons melted butter
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. To make the filling, in a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
3. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal.
4. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the
juices run clear.
4 skinless, boneless chicken breast halves - pounded thin
4 ounces cream cheese, softened
1/3 cup feta cheese
1 teaspoon garlic powder
2 teaspoons dried dill weed
2 tablespoons melted butter
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. To make the filling, in a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
3. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal.
4. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the
juices run clear.