Another family is being helped in my area (by Kai’s Village) & both myself a group of friends of mine & even more wonderful local people get to be involved. We have another meal delivery train going for a local family whose child is in treatment. I was trying to think outside the box, I have lists of freezer meals, but none of them were sounding appealing to me…I was craving something, but what? I say “I” because as I said before, whatever I cook for the family we’re delivering to, our family also eats the same thing. Maybe feeling Greek(ish)? Yes, that sounds good. Now, keep in mind, I’m not Greek, I really have no knowledge of true Greek cuisine.
I saw feta cheese while I was out shopping & that’s what did it. I grabbed a jumbo pack of chicken, boneless, skinless & the thought came to me, grab some Calamata Olives, I had Organic goat cheese at home & decided this would be my mix, I halved the chicken breasts to thin them, then pounded them out. Now, I have to mention this, I’m a big believer in if you don’t have the appropriate tools, or ingredients you improvise. I pounded out the chicken with an empty wine bottle, I’m not sure if my mother was more amused by this, or more horrified by this, but this is my way. I put the breasts between the sheets of wax paper & give them a wicked whack about to get them thin. I lightly salt & pepper the breasts & then stuff with my mixture, which I’ve prepared in a bowl ahead of time. I’m not using measurements on this only because I think you should use as much as you want, but this is what I mixed to stuff:
Organic goat cheese
Calamata Olives (diced)
Organic Olive Oil
Baked at 425 F for approximately 30 minutes. On the outside of rolls, I sprinkled some more oregano & thyme, to give some color & extra flavor.
Oh & here is a link to the recipe I used for the Organic fingerling potatoes, so, so good, we ate the whole batch; no leftovers!!
Crispy Lemon-Garlic Fingerling Potatoes & this was all served with a fresh, Organic Mesclun salad!