How To Make Feta Chicken

Feta Chicken

 

Chicken wrapped around tomato-basil flavored feta cheese–simple, succulent, and sensational.

 

This recipe requires 15 minutes Preparation time, 30 minutes Cooking time, and Serves 6

 

Ingredients:

 

  • 6 skinless, boneless chicken breast halves
  • 6 ounces tomato basil feta cheese, crumbled
  • ¼ cup Italian-style dry bread crumbs, divided

 

Direction:

 

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

 

  • Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.

 

  • Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.

 

  • Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Each serving provides 224 kcal; protein 32g, carbohydrates 4.6g, fat 7.8g, cholesterol l93.7mg and salt 481mg.

Frittata with Goats Cheese, Potato and Spinach recipe

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A delightful frittata that will make a great light supper with a green salad and some crusty bread.

 

This recipe requires less than 30 minutes Preparation time, 10 to 30 minutes Cooking time, and Serves 4

 

Ingredients:

 

  • 120g/4½oz goats’ cheese, roughly chopped
  • 2 tbsp olive oil
  • 400g/14oz new potatoes, roughly chopped
  • 1 large red onion, finely chopped
  • 8 large free-range eggs
  • 100ml/3½fl oz single cream
  • ½ tsp freshly grated nutmeg
  • handful mint leaves, finely chopped
  • 3 garlic cloves, sliced
  • 150g/5½oz spinach, roughly chopped
  • 12 sage leaves
  • salt and freshly ground black pepper

 

Direction:

 

  • Preheat the oven to 220C/200C Fan/Gas 7. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Add the potatoes with a pinch of salt and cook, stirring for 8–10 minutes. Toss in the red onion and cook for a further 5 minutes.

 

  • Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.

 

  • Add the garlic to the pan and cook for 2 minutes, then toss in the spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.

 

  • Dot the goats’ cheese evenly over the surface of the frittata and scatter over the sage leaves. Place on the top shelf of the oven for 8–10 minutes, or until the egg has set and the cheese is golden.

 

  • Remove the frittata from the oven and leave to stand for a few minutes to cool slightly before serving.

 

Each serving provides 481 kcal, 28g protein, 21g carbohydrates (of which 6g sugars), 31g fat (of which 13g saturates), 4g fibre and 1.2g salt.

Italian Pork poached in Milk Recipe – Popular Traditional Gourmet Recipes

Boned Pork Loin

This is a traditional Italian method of cooking pork that makes the meat wonderfully tender. Flavoring the goats milk with sage and lemon makes the dish extra special.

This recipe requires less than 30 minutes Preparation time, more than 2 hours Cooking time, and Serves 4-6

Ingredients:

  • 5 litres/2½ pints full-fat goats milk
  • 175g/6oz unsalted butter
  • 2 tbsp olive oil
  • 1 x 750g/1lb 10oz boned pork loin with rind still attached
  • 4 garlic cloves, sliced
  • 6 sage leaves
  • 2 unwaxed lemons, zest removed in strips, cut in half
  • 500g/1lb 2oz waxy potatoes, peeled and left whole
  • 1 head cavolo nero, chopped
  • salt and freshly ground black pepper

Direction:

  • Preheat the oven to 160C/140C Fan/Gas 3.

 

  • In a large ovenproof pan or casserole, heat 100g/3½oz butter and the oil. Add the pork fat-side down and cook until golden-brown and crisp.

 

  • Remove the pork from the pan and set aside. Fry the garlic and sage for 1-2 minutes. Add the lemon zest, squeeze in the juice and drop in the rest of the lemon. Add the goats milk and bring to the boil.

 

  • Season the pork shoulder with salt and freshly ground black pepper. Put it, fat-side up, into the hot milk. Add the potatoes and cook in the oven for 1½ -2 hours, or until the pork is very tender.

 

  • To cook the cavolo nero, heat the remaining butter in a large frying pan. Once hot, add the cavolo nero and a few tablespoons water. Cook until wilted.

 

  • Remove the pork from the sauce carefully and slice thickly. Place on serving plates, pour over the sauce and serve with the cavolo nero.