Feta Cheese Stuffed Chicken with Oregano

 Feta Cheese Stuffed Chicken with Oregano

Ingredients:

4 ea Chicken breasts

3/4 cup Feta cheese; crumbled

1 teaspoon Dried oregano; or to taste

Salt & pepper; to taste

1/4 cup Chicken Stock

1/2 ea Lemon; juice

1 tablespoon Butter


Directions:

Make stuffing by combining feta and oregano in a bowl.

Create pocket in the thick end of the breast, without going through the other side. Stuff cheese evenly into the pockets. Season generously with salt and pepper on both sides

Heat pan at medium low before adding oil, so that the oil heats right away but does not start smoking.

Turn heat up to medium high and sear chicken for 6 - 7 minutes per side. Do not stir or touch until nicely browned to ensure they don't stick to the pan. Turn heat down to medium heat, cover and cook for an addition 5 - 8 minutes until chicken is cooked throughout.

Remove chicken from pan. Add chicken stock to pan and losen brown bit from pan to disolve into liquid. Add juice of 1/2 a lemon to pan and simmer for a minute or two. Turn head to low or off an swirl butter into sauce until disolved.

Serve chicken sliced to show off stuffing, and topped with sauce.

Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese

Ingredients:

1 stick unsalted butter

Kosher salt

1 pound elbow macaroni

1 small onion finely chopped

2 stalks celery finely chopped

3 cups cooked chicken; shredded

2 cloves garlic minced

3/4 cup franks hot sauce

3 tablespoons all-purpose flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

3 ½ cups sharp cheddar cheese; shredded

2 cups pepper jack cheese; shredded

1 cup panko breadcrumbs

Directions:

Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until almost al dente. Drain.

Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft. Stir in the chicken and garlic and cook 2 minutes, then add hot sauce and simmer about 1 minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half and cook until thickened, a few minutes. Remove from heat and add the cheddar and pepper jack cheeses and stir until smooth.

Combine the chicken mixture, cheese sauce, and cooked and drained noodles to the same pot. Mix well and place in your greased baking dish.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted and stir in the panko. Sprinkle over the macaroni and bake for 30 minutes.