Chicken, Feta, Spinach with Tomato, Rosemary

As with many evenings’ meals, tonight’s based mostly out of wanting to use up what was hanging around in the kitchen that I didn’t want to go bad. Feta was purchased for a salad I had in mind, ricotta was used for my weekend cream puffs, my aunt gave us a ton of tomatoes from her neighbors’ garden, and a bag of spinach was starting to look just a little sketchy.

And so a meal was born! Chicken was filled with feta, spinach, and ricotta- with some other goodies thrown in for good measure. The tomatoes were roasted with fresh rosemary and onion. The chicken was absolutely delicious- how can you go wrong with so much yummy cheese! The tomatoes were also quite tasty, very fresh and, well, tomato-y! The rosemary was the best part.


Spinach & Feta Stuffed Chicken

• 3 Boneless Chicken Breasts
  
• 1/4 C. Feta Cheese, crumbled
  
• 1/4 C. Ricotta Cheese
  
• 1/2 C. Fresh Spinach, chopped
  
• 1/2 Small Onion, chopped
  
• 1 Garlic Clove, finely chopped
  
• 1-2 Tbsp. Green Olives, chopped
  
• Salt & Pepper
  
• Olive Oil

1. Preheat the oven to 350 degrees.
   
2. Mix together all of the ingredients except the chicken.
   
3. Slice the chicken breasts lengthwise, leaving the back side connected.
   
4. Spread the cheese and spinach mixture inside the split breasts. When as full as possible, insert a toothpick or two to keep the breasts shut.
   
5. Place stuffed breasts in a glass dish. Season tops with salt and pepper. Pour a little olive oil over the breasts- just a drizzle.
   
6. Bake the chicken for 30-45 minutes until the chicken is cooked through. Enjoy hot.
   

Fresh Oven Baked Tomatoes

• 2-5 Tomatoes
  
• 1/2 Onion, chopped
  
• 1 Tbsp. Chopped Garlic
  
• 1 Tbsp. Fresh Basil, chopped
  
• 2 tsp. Fresh Rosemary, chopped
  
• Salt & Pepper
  
• Olive Oil

1. Preheat oven to 350 degrees.
   
2. Mix together all ingredients in a small glass or ceramic dish.
3. Bake for about 15-20 minutes until heated through.