Tag-Archive for » feta cheese «
I have been so busy over summer that I have not had time to keep up with posts, hopefully I will have some more time to post more regularly over August. I tagged this recipe to make for a swap I am involved in, as I had some leftover roast chicken to use up. It was a quick, easy and very tasty recipe and I loved the combination of ingredients used. I made mine with regular mayonnaise instead of miracle whip as I prefer this. I served ours over salad greens with some crusty bread for a great summer time meal. To read more reviews on this recipe or to view more photos please click here.
If you have been keeping up with the progress of my beautiful handc
rafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3 Cups cubed cooked chicken breasts (About 3- 4 breasts)(leftover roast chicken also works well)
2 Medium cucumbers, peeled, seeded, chopped
1 1/4 Cups crumbled feta cheese
2/3 Cup sliced pitted ripe olives (I used pimento stuffed olives.)
1/4 Cup snipped parsley
3/4 Cup Miracle Whip (I used mayonnaise)
3/4 Cup plain yogurt
1 Tablespoon dried oregano
3 Minced garlic cloves
Lettuce leaf
Method
1. In a large bowl, combine chicken, cucumber, cheese, and olives.
2. In a smaller bowl, stir together parsley, Miracle Whip, yogurt, oregano, and garlic.
3. Add to chicken mixture, toss to coat, Ccver and chill.
Serve on lettuce or mixed green leaves.
All photos taken by me unless otherwise stated.
This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Chicken Breasts
4 Sun-Dried tomatoes, sliced in half
3 Tablespoons sun-dried tomato pesto
80-100g Feta cheese, sliced (depending on size of breasts)
4-6 Slices prosciutto, to secure chicken (depending on the width of each slice)
Method
1. Pre-Heat oven to 180 degrees Celsius.
2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min’s or until cooked through.
All photos taken by me unless otherwise stated.
