- 4 pieces boneless, skinless chicken breast
- 3/4 cup feta crumbles
- Salt and pepper
- Balsamic vinegar
Using a small, sharp knife, cut into the fullest side of each chicken breast making a deep incision into the meat to form a pocket across each breast. Stuff some cheese into each breast then season liberally with pepper and gingerly with salt. Heat about 2 tablespoons EVOO in large skillet over medium-high heat. Cook chicken 6 minutes on each side. For outdoor or grill pan preparation, coat chicken with about 2 tablespoons EVOO, season with salt and pepper, and grill 12 minutes over medium-high heat. Let chicken rest for 5 minutes, then slice in wide slices on an angle and fan out the pieces on plates. If using, garnish the chicken with some balsamic drizzle.
**I used tomato and basil feta (so yummy) and basil-infused olive oil on the chicken. I also cooked it on the grill. So good.
Recipe from Rachel Ray Show
