Cream cheese mellows the briny tang of feta cheese in these baked chicken breasts stuffed with cheese, dill and garlic.
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breast halves - pounded thin
- 4 ounces cream cheese, softened
- 1/3 cup feta cheese
- 1 teaspoon garlic powder
- 2 teaspoons dried dill weed
- 2 tablespoons melted butter
- salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the feta cheese, dill weed and garlic powder. Beat until smooth and creamy.
Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter/margarine and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.