Ontario goat feta, herbs, lemon and shallots are mixed together and gently stuffed beneath the skin of the chicken to create a moist, flavour infused chicken breast.
4 skin-on boneless chicken breasts
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) minced shallots
2 cloves garlic, minced
1/2 tsp each, salt, pepper
1 tbsp (15 mL) fresh chopped oregano
2 tsp (10 mL) lemon zest
1/2 cup (125 mL) Ontario goat feta cheese
4 thin slices lemon
Preheat oven to 375°F (190°C)
Gently slide your fingers in between the skin and the breast meat of each chicken breast to make a space but not detaching from one side of the breast (it will open like a flap). Set aside.
In skillet, heat oil over medium high heat. Cook shallots until tender and golden, about 5 minutes. Add garlic and cook one minute. Sprinkle with salt, pepper, oregano and lemon zest and let cool completely. Stir in feta.
Divide the feta mixture over each chicken breast, under the skin, pulling skin over the filling, pressing gently to even out filling and secure skin.
Sprinkle with remaining salt and pepper. Top each with a slice of lemon. Roast for 30 to 35 minutes or until chicken is cooked through. Rest for 5 minutes before serving.
Makes 4 servings.
PER SERVING: about 300 cal, 39 g pro, 13 g total fat (5 g sat fat), 5 g carb, 1 g fibre, 110 mg chol, 420 mg sodium. %RDI: iron 10%, calcium 15%, vit A 10%, vit C 6%