So this is the chicken recipe, but I didn't really measure anything. I'm sure I used more butter and feta than the recipe called for.
Feta-Stuffed Chicken
4 skinned, boned chicken breast halves
1/4 cup dry breadcrumbs
1/4 cup crumbled feta cheese with basil and tomato
1 1/2 teaspoons of butter, melted (Seriously? How do you measure that little butter?)
3 cups torn spinach
1/2 cup chopped fresh basil
1 T. balsamic vinegar
1 tsp. olive oil (again...seriously?)
1/8 tsp pepper
Pound the chicken to 1/4 inch thickness. Dredge in butter and then breadcrumbs. Spoon feta onto one half of each chicken breast, then fold the breast in half.
Place halves in a baking dish, and bake at 400 degrees for 25 minutes or until chicken is done.
Combine spinach and basil in a bowl. Add balsamic and olive oil, sprinkle with pepper, and toss to coat. Serve chicken over salad.
Brown rice with zucchini and carrots
1 1/2 cups brown rice, cooked according to package directions, substituting water for chicken broth.
2 small zucchini, shredded
2 carrots, peeled and shredded
1 T. olive oil
1 T. butter
2 cloves garlic, minced
salt and pepper
lemon
feta
While rice is cooking, saute the shredded vegetables and garlic in the olive oil and butter for about 5 minutes. Salt and pepper to taste. When rice is done, add to vegetable mixture in the pan, and mix together. Add a squeeze of lemon. And since the feta was sitting there on the counter, I threw in some of that too. Wise choice.
I just ate the leftovers for lunch, and it might have been better than last night.
