So tonight for supper I made Tomato and Feta stuffed chicken thighs, along with some scalloped potatoes
from a box that I made from scratch, and buns with homemade garlic butter. OMGGGGGG. And everything is ready and keeping warm on the stove/in the oven and I’m STARVING and just waiting for Dustin and our buddy to come home so we can all eat.
Tomato & Feta Chicken
You will need:
- 8 boneless and skinless chicken thighs. If you’re a millionaire, you can use boneless and skinless chicken breasts.
- 1/2 can diced tomatoes or use fresh ones.
- 1/4 cup crumbled feta
- 1/4 cup mozzarella, shredded
- 1/4 tsp fresh or dried basil
- Handful of croutons, crushed (I used soup crackers. Whatevs)
Combine the cheeses, crackers, spice and tomatoes in a bowl. Unfold thighs and place about 1 tablespoon (give or take) mixture in middle of chicken. Roll up, place seam side down in baking dish. Continue until you’re done. Bake at 350 for 50 minutes. For the last ten minutes I threw some parmesan and more mozzarella on top. I don’t really enjoy cheese that much...
Serve with scalloped potatoes or whatever else you like. We had the Sobey’s Compliments brand Au Gratin scalloped potatoes. I have to say these are really good potatoes. From a box. Don’t judge.
I also made homemade garlic butter by taking a couple of tablespoons of butter and mixing it with three cloves of pressed garlic, 1/4 tsp of sea salt and some parsley, because parsley just makes everything GLORIOUS. Spread dat shit on some buns and bake for a few minutes, and broil for one. If you’re really fancy, LIKE WE ARE, use frozen buns you’ve had in your freezer since summer.
Awesome-amazing-can’t-believe-you-made-that tomato and feta chicken, with baked buns with homemade garlic butter.
Pretty sure this recipe originated from Epicurious.com but I altered it…