Recipe: Feta-Stuffed Chicken (using chicken breasts)

FETA-STUFFED CHICKEN

8 ounces feta, mild goat cheese, or Boursin cheese
2 tablespoons dried oregano
1 tablespoon butter, at room temperature
1 teaspoon grated lemon zest
1/4 cup lemon juice
Salt and freshly ground pepper
2 whole bone-in chicken breasts, skin on, split in half
1/4 cup (packed) flat-leaf parsley laves or fresh dill (optional, for garnish)

Preheat the oven to 425 degrees F.

Combine the cheese, oregano, butter, lemon zest, and lemon juice in a small bowl. Season to taste with salt and pepper.

Loosen the chicken skin from the flesh without completely detaching it, and stuff as much of the cheese mixture under the skin as possible, Spread the remaining mixture over the skin.

Place in a baking pan and bake for 30 minutes. Raise the oven temperature to 450 degrees F and bake until the chicken breasts are cooked through and slightly golden on top, 15 minutes longer.

While the chicken is baking, chop the parsley. Remove the chicken form the oven, sprinkle it with chopped parsley and serve immediately.

Makes 4 servings
Source: Monday-to-Friday Chicken by Michele Urvater