Feta Chicken

[Allison]

This is super easy and super quick.

Thin chicken breast cutlets (or pound your own to 1/4 inch thickness using boneless, skinless chicken breasts)
Dry bread crumbs (I use Progresso Italian-style)
Crumbled feta cheese with basil and tomato (you can buy this pre-packaged-- the mediterranean crumbles with olives works well too)
Margarine or butter

1. Dredge chicken in the breadcumbs.
2. Spoon about a tablespoon of feta onto one side of chicken and fold chicken in half. (more or less, depending on the size of your cutlets)
3. Place chicken in a greased baking dish and drizzle with a little melted butter.
4. Bake at 400 for 25 minutes.

[Ivyrielle]

Ooh, that sounds yummeh!

I'll have to pick up some panko and try this!

[Tammarion]

Whew. Thought it said Peta Chicken. :D

[Rooster]

ROFL!!

So did I Tamm...

[Boom]

How do you make the breadcrumbs stick to the chickens? Do you dunk them in water?

[Figtoria]

You dip them in flour, then milk/egg yolk THEN breadcrumbs.

[Allison]

You can do it like Fig said, which is probably extra yummy (I make plain chicken cutlets that way sometimes) -- but it's more time, more mess and more calories. (And you know me, easiest is bestest!) So for the Feta chicken, I just smash the chicken into the breadrumbs straight out of the package -- the crumbs stick just fine. :)