"Recipes are meant to be shared"...Ann Thibeault

Saturday, June 30, 2012

Chard and Feta Stuffed Chicken Breasts

Dinner one night this week.


Boneless chicken breasts stuffed with Chard and Sheeps Feta.  
Seasoned with garlic and dill.
Breaded with fresh bread crumbs.
Browned on top of the stove
and then finished off in the oven.


Served over buttered rice and
sauteed zucchini.

5 comments:

  1. When I first saw the picture, I, too, was amazed at the crispy coating. It must be the fresh bread crumbs. The filling sounds delicious too.

    ReplyDelete
  2. I love stuffing chicken breasts, but I don't think my coating has ever looked so wonderful and crispy! This is a must try recipe :)

    ReplyDelete
  3. they look nice, did you cook the chard before stuffing the chicken?

    ReplyDelete
    Replies
    1. Rosa, yes, the chard was cooked first.

      ~Ann

      Delete

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