Sunday, September 21, 2008
fred's been craving a mediterranean stuffed chicken recipe that i made almost a year ago, so last night i decided to give it another whirl. the original recipe, from real simple magazine, calls for black olive tapenade mixed with crumbled feta cheese. i couldn't find the tapenade here, so i made my own. i mixed 1/2 cup of chopped black olives, 1/2 cup chopped green olives, 2 tablespoons olive oil, 2 cloves crushed garlic, about 1/2 cup crumbled feta and a dash of black pepper. i thought i had bought chicken breasts, but when they were thawed i noticed that they were more like fillets than breasts...definitely not thick enough to stuff. that wasn't going to stop me though. i spread about a tablespoon of the olive/feta filling on each pounded fillet, rolled them up and secured them with toothpicks. i browned the rolled fillets in a few splashes of olive oil for about 2 minutes per side, then added a little less than 2 cups of chicken broth to the skillet. the chicken simmered in the broth for about 10 minutes before they were cooked through. i served the chicken alongside the new fine bulgur we purchased at an organic store on the other side of the island. the grains were about the size of couscous...but had a less round texture, if that makes any sense to you grain gurus. it was perfect when topped with warmed spinach and chopped, seasoned tomatoes.
fred scale: 4.5 (he's still being stingy with those 5's!)