Feta Stuffed Chicken with Heirloom Tomato Bruschetta

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Vintage Cookery

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25 minutes
20 minutes
 Feta Stuffed Chicken with Heirloom Tomato Bruschetta

Have you been enjoying those amazing tomatoes you've been getting in your bags? This week's recipe we're highlighting them! Its prime time when tomatoes are have the most flavor, so let us enjoy them while they last. These summer bags have also been having some great organic meat options, some awesome chicken breast being the highlight for this recipe. We're stuffing it with some nutrient dense collard greens and feta cheese and grilling it all. 
~Chef Austin Merath 


2-3 Chicken Breast

6 Oz Feta Cheese, Crumbled

2 C Collard Greens, Chiffonade (Rolled and Cut into Ribbons)

Olive Oil

Black Pepper, Fresh Cracked

Sea Salt

Bruschetta (Recipe Below)


Step 1
Saute your chiffonade collard greens in some olive oil, it will be done when they have turned bright green and are tender. Season with salt and set aside.

Step 2
With a sharp knife  make a long slit in the side of the chicken breast to make a pocket for stuffing. Stuff in the feta, as much as you want, and then stuff in as much sauteed collard greens as you can. Take a toothpick or 2 and poke through the top of the slits to seal off the stuffing. Drizzle olive oil and season with salt and pepper. Grill on med-high heat until chicken is seared and internal temperature is 165 (no pink, juices run clear). Top with heirloom tomato brushetta topping and enjoy!

What Does Saute Mean?
To saute is to cook in a pan over high heat quickly. You would heat a pan that can handle high heat (stainless steel, all clad, never a non stick pan) and once it is hot, add a fat (cooking oil, olive oil/butter) then quickly add your food that you would be sauteing, stirring frequently until the food is quickly cooked. The high heat cooks the food quickly, the oil/fat prevents the food from sticking. Most veggies can be sauteed and served immediately. 


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