Of Greek origin, this pale white cheese
was originally made from the milk of sheep. Today, in the U.S., it is often made
from cow's milk. Feta's curd is only lightly pressed and then ripened in brine,
giving the cheese a crumbly texture and salty taste. Use Feta on
Mediterranean-inspired appetizer tray or crumbled over salads.
Spinach and Feta Stuffed Chicken
1 T. olive oil
1 T. butter
1/3 C. chopped onion
2 garlic cloves minced
1 bunch fresh spinach or 8 oz. frozen and thawed, drained
6 T. feta cheese
4 T. chopped black olives
2 boneless skinless chicken breasts
1/2 C. dry white wine or chicken broth
Preheat oven to 350°F. Heat olive oil and butter together in a saute pan. Saute
onion and garlic until soft but not browned, about 3 minutes. Add spinach and
saute for another 5 minutes. (fresh spinach should be wilted) Cool slightly and
add 3 T. of the feta cheese and 2 T. chopped olives.
Wash breasts and pat dry. Cut a pocket in the side of the chicken, being careful
not to cut through the other side. Divide the spinach mixture and stuff the
pockets, squeeze together openings.
Brown in a hot skillet, about 3 minutes per side. Mix remaining feta cheese and
olives together with the wine. Pour over the chicken breasts. Bake for 15
minutes in the oven or until the juices run clear.