Cooking Adventure
I am not much of a cook. In fact, I stink at it. I have a hard time
with hotdogs, for the love of pete. But I decided to branch out and
try cooking again. I've been gathering recipes of different
(and easy)things to make. And I stumbled upon a recipe for
"Mediterranean Chicken" in Real Simple magazine and made
it on the 6th.
It's really easy and fast. Here's the recipe:
4 5- to 6-ounce boneless, skinless chicken-breast halves
2 ounces crumbed feta
4 tbsp black-olive tapenade
4 tbsp extra-virgin olive oil
1/2 tsp ground pepper
1/2 cup salsa fresca
1 5-ounce package baby spinach
1 large lemon
4 tbsp capers packed in liquid (optional)
Preheat oven to 375 degrees. Cut a 2-ince pocket in the thickest
part of each chicken-breast half. In a small bowl, combine the Feta
and tapenade, then stuff 1/4 of the mixture into each pocket.
In a non stick skillet, heat 2 tbsp of the olive oil on medium heat
to high heat. Season the chicken with the pepper and and it to the
skillet, cooking 2 minutes on each side or until brown. Transfer to
an oven-safe baking dish drizzled with 1 tbsp of the olive oil and
bake for 18 minutes. When the chicken is 5 minutes from being
finished, put the remaining olive oil and the salsa in the skillet and
heat through. Add the spinach and cook until slightly wilted. Slice
the chicken and serve it with a squeeze of leman juice and the capers
if desired, with the spinach on the side.