Fetabulous Chicken (With Basil Cous Cous)
I'm always looking for new uses for feta cheese. I have incorporated it into omelettes, sandwiches, and meat and seafood dishes of all kinds. If somebody made feta ice cream, I would probably try it. I love its flavor, its saltiness, and its texture, whether fresh or melted. I like its name: "FETA." Like some sort of sleek and heroic, but briny, Greek God who protects the children of sailors.
This dish is an amalgamation of 3 different recipes, and it turned out great, although using chicken breasts instead of chicken thighs might make the going a bit easier. But all I had were thighs, and dark meat tastes better anyhow. The recipe involves making a paste from feta, lemon juice, and oregano, which is then sealed inside the pounded-flat chicken with skewers or toothpicks. The thighs are then sauteed with tomatoes, broth, and other ingredients.
Is it a summer dish? Perhaps, but then, in Sarasota it reached 78 degrees today.
Serve it with some nice cous cous, some olives (Calamata would be best, but all I had at the time was an can of ol' Californian,) and some pita or flatbread. Your friends and family will enjoy it, and your children will be well protected, sailor.
Posted by Kitchen Monkey at 12:45 PM