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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 2 chicken breasts, split and skinned
- 14 lb feta cheese
- 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary, crumbled
- 14 cup diced walnuts
- 1 tablespoon olive oil
- 14 cup white wine
- paprika
- parmesan cheese
Method
- Crumble Feta Cheese and mix well with 1 T.
- finely chopped fresh Rosemary or 1 teaspoons crumbled dried Rosemary and 1/4 cup diced Walnuts.
- Pound chikcen breasts until flat (can be done early in the day or night before.)
- Preheast oven to 350 degrees.
- Lay chicken breasts skin-side down.
- Place 1 or 2 T.
- filling at one edge of each breast and roll up.
- Secure with skewer or toothpick.
- Pour white wine into oven-to-table casserole large enough to hold breasts comfortably.
- Place stuffed breasts in casserole and drizzle olive oil over them.
- Sprinkle parmesan and paprika on top.
- Cover casserole and bake at 350 degrees for 30 to 35 minutes, or until chikcen is cooked through, but not dry.
- Baste occasionally with pan juices.
