I made up this really good kalamata sauce a few weeks ago and I was thinking of a dish to incorporate it again last night. After a raid of the pantry and the fridge I came up with this recipe. It can easily be adapted to fit what you have available. I would have loved sun-dried tomatoes in the chicken but not in the pantry, not in the budget. For the record chicken boob is just chicken breast, I’m just being immature.
- 2 chicken boobs
- 1/2 white onion, finely diced
- 1/2 green pepper, finely diced
- 1/4 cup feta
- 1/2 cup balsamic vinegar
- teaspoon olive oil
- dash of oregano
- salt and pepper
*Always be aware of cross contaminating – use separate cutting boards and knives
Preheat oven to 375F. Start by cleaning the chicken of extra fat and then splitting the chicken breast open and creating a cavern for the stuffing. Mix balsamic, oil, salt, pepper, and oregano in a bowl and then add chicken to marinade flipping over to coat all sides. Cover and set aside.
In a separate bowl, finely dice the white onion and green pepper and mix together with the feta. Then using your hands stuff the split chicken breasts with your veggie feta mix. Place on a cookie sheet or cake pan and cook for 30 minutes.
Couscous with veggies and Kalamata sauce
- 1 cup water
- 1 cup couscous
- 1 peeled cucumber
- 1 large tomato
- 2 tablespoons mayo
- 2 tablespoon sour cream
- 1/4 cup kalamata olives
- 2 green onions
Cook couscous in a saucepan then move to a bowl to begin to chill. For the sauce I used a hand emulsion blender, but a blender or food processor would work too. Mix sour cream, mayo, diced green onions, and jarred kalamata olives into a bowl or blender and mix until slightly chunky. Mix the sauce into the couscous and add tomato and cucumber. Fold together to fully coated and enjoy.