So Rachel Wilkerson’s cooking competition is this: cook in only an apron. Post recipe and PG or PG-13 photo.
Problem: I do not own an apron.
I also added a self-imposed rule. See, if you are cooking naked, you probably aren’t making a trip to the grocery store first. So I used only what I already had in my kitchen. This meant lots of adjustments in my recipe, and I was happily surprised. 10x better than the original.
Now about the chicken.
My boyfriend and I cook a lot together. A lot. The food is typically amazing and full of garlic. We have cooked this chicken twice: once for a scrabble dinner party, and once for my parents. In fact, this was the first meal we cooked for my parents, and probably the second time they ever met.
The best way to make sure a night with a new boyfriend and parents goes well? A good meal. Any awkward silence you can just say,”Mmmmm. Delicious!” and everyone can chat about how much they love feta cheese for a few minutes. Here is your meal.
Since then, we have cooked a few times for both sets of parents, and I like to think it’s always a success. Chicken wings, burgers, pasta, pork loin. But this recipe always sticks out in my mind because it is just so darn delicious. I love me some garlic and feta.
This time around, cooking all alone, and after gaining much more expertise in the kitchen, and following my self-imposed rule, I have made a few changes. Delicious changes. Naked.
(Now let’s see if I can get long-distance boyfriend up here for a visit. Chicken? Naked Chef? I think this could work)
Feta, Artichoke and Spinach Stuffed Chicken
3 chicken breasts
1/4 cup red onion, chopped finely
2 garlic gloves, minced
1/3 cup frozen spinach
1/3 cup frozen artichoke hearts
2 tbsp olive oil
1/3 cup feta, crumbled
Pepper, crushed red pepper flakes, salt, paprika
Butter (or cooking spray, if you prefer)
How to Make It
Get naked. If you have an apron, pull it out for later.
Say thanks that the very needy dog that your friend adopted Friday (and you are dog sitting for) is scared of tile. He has a very wet nose and a habit of sneezing on you.
Start defrosting the chicken if yours is frozen (like mine).
Mince the garlic, chop the onion super small.
Boil about a cup of water, add spinach and artichoke, cook for about 5 minutes on medium heat. Drain the extra water and set aside.
If you have an apron, put it on. If you don’t, watch out. Heat oil in a pan over medium heat. Once oil is heated, sauté garlic and onions. Reduce heat to a simmer, and add the spinach and artichokes.
Stir it all up, smashing the artichokes as you go. Mix in a dash of crushed red pepper flakes, pepper, salt and paprika.
Remove from heat and stir in the feta cheese.
Butter/Spray your baking sheet. Place chicken breasts on it. Cut a slit in the fattest part of the chicken long ways.
Add some extra slits inside the chicken to help you stuff it better (Check out the picture for a better idea. The bottom picture looks a little dirty right?).
Stuff your chickens.
Cook at 350F for 25 minutes.
Delicious! And parent-approved.