Feta Cheese Smothered Chicken.
Author: Katerina
Recipe type: Main Course
Cuisine: Fusion
Ingredients
3 chicken breast halves
2 green peppers, sliced
1 onion, sliced
250 gr. / 9 oz. cherry tomatoes, cut in half
250 gr. / 9 oz. mushrooms, sliced
½ cup cracked wheat
½ cup parsley, chopped
½ tsp dried oregano
½ tsp dried basil
Salt and pepper
¼ cup sangria
3+3 tbsp olive oil
For the Feta Béchamel
410 gr. / 14.5 oz. milk
2 tbsp corn starch dissolved in 2 tbsp water
250 gr. / 9 oz. feta cheese, crumbled
50 gr. / 2 oz. yellow cheese, grated
1 tsp oregano
½ tsp dried basil
¼ tsp dried thyme
Pinch of salt
Pepper
Pinch of nutmeg
200 gr. / 7 oz. yellow cheese
Instructions
Cut the chicken breasts lengthwise in two pieces each one of them.
Take a skillet add 3 tbsp olive oil and sauté the chicken pieces from both sides for a couple of minutes each side.
Set aside.
In the same skillet add 3 tbsp of olive oil and sauté the onions and peppers in medium heat until they are soft.
Add the mushrooms and continue to sauté for a couple of minutes.
Salt and pepper them.
Throw the dried basil and oregano and pour the sangria.
Increase the fire to high and let them absorb the wine.
Remove from fire and add the parsley and the cherry tomatoes.
Set aside.
Feta Sauce
In a pot pour the milk in medium heat.
When the milk starts to smoke add the corn starch and whisk vigorously.
When it starts to thicken add the nutmeg, oregano, basil, thyme and pepper.
Lower heat to low and throe the feta and the 50 gr. / 2 oz. of yellow cheese.
The sauce must have taken a thick texture.
Remove from fire.
Preheat oven to 200° C / 400° F.
Take a pan or a Pyrex and spread the cracked wheat on the bottom.
Above it place the chicken breasts and above them the sautéed onions/peppers/mushrooms.
Pour the feta sauce and sprinkle the rest 200gr. / 7 oz. of yellow cheese.
Bake for about 20 to 30 minutes and they are ready.