I don’t normally try and make recipes that require an intact chicken breast. I find in these days of pumped up chickens, that the chicken breasts are just too large to be incorporated in to the number of calories I want to eat each day. It is much easier to control portions if the chicken is chopped, sliced or minced. I do buy whole chicken breasts as I feel I have much more control over removing any excess fat and getting the slices the size I want them than if I buy the precut stir-fry chicken in the supermarket. And of course they don’t normally have chicken but in to bite size pieces for curry dishes.
I cut the breasts up in to portion sizes that work for me, normally about 150grams. I don’t cut it in to small pieces so I can use it for curry or to stir-fry depending on what I feel like making.
And then every now and again I see a chicken recipe that I like the look of and requires a whole chicken breast or something close. That was the case with this recipe for chicken stuffed with feta cheese:
I used the following ingredients to make this chicken dish:
- 25g of crumbled feta cheese (the cheese was surprisingly easy to crumble)
- ¼ tsp of dried oregano
- 170g of chicken breast
- Salt and pepper
- ½ tbs of olive oil
- 30 ml (about 2tbs) of chicken stock
- Juice of ½ lemon
- ½ tbs of unsalted butter
The preparation and cooking time given is about right for this recipe. It comes to about 360 calories.
This recipe was not exactly a success! I will say up front that this recipe would probably be lovely if you were making it for 4 people and weren’t worried about the amount of chicken you were eating.
The first problem I had was in stuffing the chicken. I had cut up the breast and in this case was using the thick end of the breast. But it was just not enough to squeeze in the stuffing. So as I fried the chicken in the pan I had cheese coming out all over the place. The cheese that came out burnt in the bottom of the pan so the sauce was a lost cause. Burnt feta cheese is not a good starting point for a sauce. The amount of cheese left in the chicken breast was not enough to keep the chicken moist as promised by the recipe.
So if I was just cooking for myself I would not make this recipe again. Not to say I won’t try recipes again that use whole chicken breasts but will probably steer towards chicken that is baked in the oven with sauce. That way I can use a small oven dish and the sauce nicely covers the chicken. Much more control.