Feta, roasted red pepper and sun-dried tomato stuffed chicken breasts
How was your 4th of July holiday? Luckily we escaped the showers and had another amazing day by the pool; and now I’m lucky enough to be celebrating my wedding anniversary at a weekend getaway in Cape Cod. Definitely a fantastic holiday weekend!
Before taking off for the holidays, earlier in the week I had a private custom lesson with a client who was afraid to cook chicken at home (he only tried it once and due to the fear of undercooking it, he kept it on the stove top for way too long… which of course resulted in nearly inedible chicken hockey pucks!). I was happy to help! We not only cooked perfectly moist chicken breasts with the assistance of a thin coating of whole wheat flour and a meat thermometer, but made them a bit more special by stuffing them with feta, roasted red peppers and sun-dried tomatoes. We then put them over the top with a beautiful white wine sauce and served them over garlicky whole wheat couscous and roasted asparagus. What a meal!
Do you have any kitchen fears I can help with? Comment below and I may feature a post around it (or book a lesson with me for in-person coaching). In the meantime, whether you’re afraid of cooking chicken or not – try this recipe. It’s quite simple and incredibly impressive. No one will know this dish is light!