March 5, 2012 by Amie M
As I mentioned before, this week is Anniversary Week. So I am cooking up some Ooh Ahh worthy meals instead of us going out for a fancy shmancy supper.
Last night, as a kick-off to the week, I made Stuffed Greek Chicken from one of my favourite cookbooks: Chatelaine Modern Classics. Everyone’s Mom had these magazines growing up, and I loved the pretty food pictures and recipes from within. This cookbook is a collection of modern takes on some of their best recipes.
First off: Ingredients Assemble! You will need a roasted pepper (not pictured because it was roasting), 2 green onions, feta cheese, breasts (off a chicken), kitchen twine (or something to hold your breasts together for maximum cleavage, not pictured because Audrey wouldn’t give it back), oregano leaves, garlic salt (not pictured because I hadn’t muddled it yet) and a lemon (or juice of a lemon, or lemon juice). Ingredients wise, this is a simple dish.
Thinly slice your green onions.
Chop your roasted pepper and mash it into 1/2 c feta in a small bowl.
Stir in green onions. Then stop and make a big-ass salad for The Man because he was complaining of hunger and getting cranky. Do not nag that you should have went for groceries earlier, but someone wanted a nap because he stayed up until 3 am playing video games with his best friend (Hi, Brad!). Just smile, and handle Mr. Cranky like he handles you when you are Mrs. Cranky. Stuff with food, pat head, give them a distraction.
Grab your breast, thinly slice it on the thickest side, making a slit 6 cm long, and 4 cm deep. Sharp knives are key. I am slowly trying to find the “Sweet Spot” of lighting in my kitchen. With only two CFL bulbs in weird spots, night shots are really interesting to get any sort of white balance.
Take the cheese mixture and pack into your slit, making sure the lips can still close. Ask the now fed, Mr. Not-Cranky to start the BBQ.
Using the twine (after washing it because your cat thought it was yarn, and therefore hers) tie the breasts closed.
Muddle some garlic into coarse salt. Mix in oregano leaves.
Rub all over your breasts. BBQ on medium heat, 8-10 minutes per side, in -20 C, because you are Canadian, and from Manitoba. Non-BBQ weather is -25 C.
Through the magic of the internet, your breasts should come our all grill-marked, golden and delicious. But, because I am paranoid, temp the biggest part of your breast that is not stuffed to make sure it is cooked through.
Squirt or squeeze juice from your lemons onto the breasts while hot. Serve with salad and your choice of grain. I had some leftover rice from Indian night.
For those who were wondering what sort of quality control I had during all of this, Audrey was supervising and reading me the recipe. She makes a great sous-chef.
Stuffed Greek Chicken (From Chatelaine Modern Classics)
1 roasted red pepper
2 green onions
1/2 c crumbled feta cheese
4 large skinless, boneless chicken breasts
Toothpicks or kitchen twine
1 t each of dried oregano and garlic salt
1 lemon or lemon juice
Oil grill and heat BBQ to medium. Or use oven and preheat to 400 F.
Chop pepper and thinly slice onion.
Mash cheese with roasted pepper in a bowl. Stir in onions.
One breast at a time, cut a pocket by slitting the thickest side horizontally 6 cm and 4 cm inwards.
Gently stuff cheese mixture into pocket. Close to seal with toothpick or twine.
Rub garlic salt and oregano mixture on outside.
BBQ with lid closed, 8-10 minutes per side.
If roasting, bake uncovered on large rimmed baking sheet in preheated oven 45-55 minutes. Do not turn.
Squeeze lemon juice overtop before serving.