Feta Stuffed Chicken with Tomato-Watermelon Salad

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Feta Stuffed Chicken with Tomato-Watermelon Salad

Well with all the cooking I do, you would think I didn’t want to see food outside of the kitchen.  Not true.  One of the things I love to do is watch Rachel Ray, The Chew and Food Network.  If there is a game show on and it has to do with food,  I will watch it.

This recipe was inspired by Rachel Ray.  It is so nice and refreshing and light.  What a delight on a nice hot summer day, when watermelon is in season.

Sit down at your picnic table and enjoy.

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Ingredients 

• 4 pieces boneless, skinless chicken breasts
  
• 3/4 cup feta crumbles
  
• Salt and pepper
  
• 1/2 small seedless watermelon
  
• 3 medium heirloom tomatoes or 2 pints small tomatoes
  
• 1 small red onion
  
• 1/2 cup flat leaf parsley tops (a couple handfuls), coarsely chopped
  
• 1/4 cup mint leaves, finely chopped
  
• 6 tablespoons extra virgin olive oil (EVOO), divided
  
• Balsamic drizzle (optional)
  
• Pita chips or pita crisps

Sliced Chicken

Feta cheese

Watermelon

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Directions

1. Using a small, sharp knife, cut into the fullest side of each chicken breast, making a deep incision into the meat to form a pocket across each breast. Stuff some cheese into each breast, then season liberally with pepper and gingerly with salt.
2. Cut the watermelon into 1/4-inch-thick slices, then again into large bite-size pieces. Gently slice the tomatoes in a similar shape. If you are using smaller tomatoes, halve or quarter them.
3. Peel the onion and quarter it lengthwise. Thinly slice the onion and combine it with the watermelon, tomatoes, parsley and mint. Dress the salad with lots of salt and pepper and about 4 tablespoons extra virgin olive oil.
4. Heat about 2 tablespoons extra virgin olive oil in large skillet over medium-high heat. Cook the chicken for 6 minutes on each side. For outdoor or grill pan preparation, coat the chicken with about 2 tablespoons extra virgin olive oil, season with salt and pepper, then grill for 12 minutes over medium-high heat.
5. Let the chicken rest for 5 minutes, then slice it in wide slices on an angle and fan out the pieces on plates. If using, garnish the chicken with some balsamic drizzle. Serve with large portions of salad and garnish with pita chips or crisps alongside.
   

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