Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chicken Breasts Stuffed with Feta Cheese
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- #13532
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 large boneless, skinless chicken breasts (halved)
1 ounce feta cheese, thinly sliced
1 cup fresh mint leaves, stemmed and washed
1 tablespoon lemon juice
2 teaspoons olive oil
salt and freshly ground black pepper
directions
Wash and dry chicken and trim off any fat. Cut each breast in half. Lay one of the halves at the edge of a cutting board. Cut a horizontal pocket in the breast, taking care not to pierce the top, bottom or far side. Do this with all 4 pieces.
Place 2-3 slices of feta and 6-8 mint leaves in each pocket. Pin shut with lightly oiled tooth picks. Place them in a glass or ceramic baking dish.
Finely chop the remaining mint and sprinkle it over the chicken with the lemon juice, olive oil and salt and pepper. Marinate the chicken in this mixture for 20 minutes, turning once or twice.
Preheat grill or broiler to high. Reseason with salt and pepper. Grill or broil until cooked, 2-3 minutes per side. Remove toothpicks and serve at once.
added by
internationalrecipes
nutrition data
179 calories, 5 grams fat, 2 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
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Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
July 4, 2006
Very tasty...very moist. I didn't broil them because I didn't think it would cook them all the way through. I cooked them for 10 min on each side at 375F.