Feta Stuffed Chicken with Fresh Tomato Sauce Spaghetti
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