Thursday, October 20, 2011

Birthday Dinner

This is the one I made for Deryk's 35th birthday Dinner. It was enjoyed by all and it's easier than it sounds. I am not a food photographer so this isn't the best photo. Again this qty fed my whole family (2 adults & 4 children, with one left over for Daddy's lunch).

Feta Stuffed Chicken with Fresh Tomato Sauce Spaghetti

For Chicken:
6          boneless, skinless breasts
1 c       feta cheese, crumbled
1 tbsp  chopped fresh parsley
2 tsp    chopped fresh oregano
1 tbsp  olive oil
1 box   whole wheat spaghetti (sm)

For Sauce: 
1 tbsp  olive oil
1          med yellow onion, chopped
8-10     chopped, roma tomatoes*
1          minced garlic cloves*
1 sm    can tomato paste*
1 tsp    basil (fresh or dried)
1 tsp    oregano (fresh or dried)
3 tsp    cornstarch
salt & pepper to taste

Heat oven to 350˚F. Cut a small pocket into the thick side of the breast ( I like to do this when the chicken is slightly frozen).

Combine crumbled feta, parsley, oregano & olive oil, mix well. Fill the chicken pockets. Place chicken into ungreased baking dish.

In a med/small saucepan heat the olive oil over med heat for the sauce, add garlic and chopped onion (until aromatic). Add in the tomato paste, tomatoes & herbs. Simmer until warmed through (5-8 min). Then add in the cornstarch (I find it gets too watery in the oven without). You can use a large can of italian diced tomatoes, I just prefer the fresh when it's available. Pour the sauce over the chicken.

Bake for 35-40 minutes or until chicken is cooked through. In the meantime, cook the spaghetti. Toss the spaghetti in some of the sauce, plate and top with chicken and more sauce. If you have extra feta, you can top with more of that as well. We serve an italian salad along side.

For desert, we had this recipe from bettycrocker.com: Aztec Chile Chocolate Cupcakes