Feta & Artichoke Stuffed Chicken Breasts with Greek Smashed Potatoes

In politics stupidity is not a handicap.
Napoleon Bonaparte

Stuffed ChickenBreasts Greek

Classic Greek flavors tucked into a chicken breast is destined to become a new favorite around here and I can well imagine that this easy recipe can be easily adapted using many other spices and ingredients too change it up a bit.  I started with two boneless and skinless chicken breasts cutting a pocket close to the total length of the chicken.  There are several video clips to show you how to make a pocket in the chicken…In an effort to save a little cleanup work, I use paper plates for prep and I think that given the frustration and awkwardness of trying to load the bottom of the dishwasher, I have saved a little work for Michael…yes, I can mange to top load the dishwasher.

You can use skin on chicken, but I only had skinless and a little dusting of flour helped to brown it up nicely.  For the stuffing I added Trader Joe’s marinated grilled artichoke hearts and a bit of the marinade, chopped, about 3 ounces of feta cheese cut from an 8 ounce block and crumbled, but not fine crumbles, grated lemon zest from 1 lemon, pinches of dill,  a bit of chopped oregano leaves, chopped chives, a clove of smashed and minced garlic *optional chopped sun-dried tomatoes.  Blend it all together, season the chicken inside and out with salt and pepper and tuck the stuffing into the pocket, careful not to over stuff, use a toothpick .  I had a little stuffing left, but it didn’t go to waste since I tossed it into the finished potatoes for another bit of flavor…I can eat a pan of those potatoes!

Stuffed Chicken breasts

Heat a grill pan over medium high heat, dust the chicken breast with a little flour and drizzle the pan with a little EVOO, toss in a few slices of lemon, sear chicken until nicely browned on both sides, if necessary finish cooking in the oven (325º) for a few minutes until cooked through.  Plate the chicken breast and keep warm while you deglaze the pan with a little white wine, chicken broth and lemon juice.  look sauce until it reduces a bit and swirl in a tablespoon of butter.  Pour pan juice over chicken and serve.

Greek Potatoes

I had a bag of tiny yellow potatoes that took about 7 minutes to boil, gently smash between paper towels using the palm of your hand (gently smashed but the potatoes should still hold together). Heat a sauté pan with EVOO or schmaltz, add potatoes and sliced lemons, and dress with drizzles of EVOO, minced garlic, oregano leaves chopped, salt and pepper.  Cook until crispy on one side, gently turn and crisp the second side.  If you had any stuffing left toss into the finished pan or add more crumbled feta.

Notes:  My new friends: stacks of paper plates left over from summer…
Save the zested lemon, slice and sear with chicken and then save a few slices for potatoes.
Substitution for the EVOO…schmaltz