Feta Stuffed Chicken and Cheesecake

June 11, 2007

I love Sundays because I have so much time to cook and bake and not feel rushed. Today was the perfect day to try two new recipes that I’ve been wanting to try. One was feta stuffed chicken. I had a recipe for this in mind, but then I saw a post on another foodie blog, Cara’s Cravings, and decided I liked her ideas better! I made a couple alterations to the recipe based on what I had on hand. Thanks Cara, these turned out so good!

Feta Stuffed Chicken

2 boneless, skinless chicken breasts
1/4 cup feta cheese
1 large basil leaf, chopped
1 clove garlic, minced
1/4 tomato, chopped into small pieces
Ground black pepper (I just added a couple grinds)
2 tsp lemon juice

Preheat oven to 375. In a bowl, combine the feta, basil, garlic, tomato, and black pepper. Take a small pearing knife and carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Spoon the feta mixture into the pocket. Sprinkle the tops of the chicken breasts with salt and pepper and add 1 tsp lemon juice over each one. Bake for 25-30 min.

I served these with a salad made with romaine lettuce, baby spinach, tomato, romano and parmesan cheeses. I also made a balsamic dressing for the salad. It’s recipe from Emeril Lagasse but I made some alterations.

Balsamic Dressing

1/2 cup balsamic vinegar
3/4 cup extra virgin olive oil
1 clove garlic, minced
3 tsp brown sugar
Couple dashes salt and black pepper

Put all ingredients in a bowl and whisk to combine.

Emeril’s Recipe

The other recipe I made today was the dessert recipe of the week on the WC Blog.
It’s a chocolate caramel nut cheesecake. It was my first cheesecake too so I was very excited to make it! I have one word to describe it-heaven.


Chocolate Caramel Nut Cheesecake
(Source: Allrecipes)

3 tablespoons butter, melted
1 1/4 cups graham cracker crumbs
1 tablespoon white sugar
3 (8 ounce) packages cream cheese
3 eggs
3/4 cup white sugar
2 teaspoons vanilla extract
2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.

3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.

4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

*I used a store bought graham cracker crust since I don’t have a spring form pan nor a suitable pie pan that would work. So I skipped the first step. I don’t think it took away from the end result at all. I also put the pie pan in a water bath to prevent the cheesecake from cracking.

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3 Responses to “Feta Stuffed Chicken and Cheesecake”

  1. Carrie Says:

    I agree the cheesecake is heaven. Glad to see I wasn’t the only one who didn’t have a spring form pan.

  2. Sylvia Says:

    This chicken stuffed looks very good.Also the cheescake ,very unusual

  3. DeborahSW Says:

    Mmm… cheesecake! Congrats on a successful first attempt!


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