Greek Stuffed Chicken and Blueberry Oatmeal Pancakes | Tasty Tuesday

Dec 8th, 2009No Comments

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I’m back! I have really been slacking off on my posting but I am trying to work on that.

It’s Tasty Tuesday! Hooray! I decided to pull out some of my old Taste of Home magazines and try all new recipes for the next couple of weeks. As a result of that, I have a couple really yummy recipes to share with you. The first one is Greek stuffed chicken. Jay and I love both feta and olives which makes up the stuffing for this chicken recipe so this recipe is a fun, yummy twist on chicken.

Recipe: Greek Stuffed Chicken

Ingredients

4 boneless breast halves
1 package feta cheese (6 oz.)
1 jar of pitted kalamata olives (4 1/2 oz.)
2 T. olive or vegetable oil, divided
1/2 tsp. dried oregano
2 T. chicken broth
1 tsp. sugar
1 tsp. balsamic vinegar
1 garlic clove, minced
1/4 tsp. dried thyme
1 medium onion sliced

Instructions

Flatten chicken breast to 1/8 in. thickness and set aside.
In a food processor or blender, combine the cheese, olives, 1 T. oil and oregano; cover and process until the mixture reaches a thick chunky paste consistency. Spread over chicken.
Roll up the chicken and place in a baking dish.
In a bowl, combine the broth, sugar, vinegar, garlic, thyme and oil.
Pour over the chicken and then top the chicken with the sliced onion.
Cover and bake @ 350 for 30 minutes.
Uncover and baste with pan juices.
Bake for 15-20 minutes longer or until juices run clear and chicken is lightly browned.

This next recipe we actually had for dinner tonight and it was a major hit! Especially with the kids. I know so many times I don’t keep pancake mix on hand because it goes bad so quickly so this is a great recipe because you don’t need the mix. These are super yummy and packed with blueberries! Just the way I like them

Recipe: Blueberry Oatmeal Pancakes

Ingredients

2 c. all purpose flour
2 packets instant maple and brown sugar oatmeal mix
2 T. sugar
2 tsp. baking powder
1/8 tsp. salt
2 egg whites
1 egg
1 1/2 c. fat free milk
1/2 c. reduced fat sour cream
2 c. fresh or frozen blueberries
Blueberry sauce:
1 1/2 c. fresh or frozen blueberries
1/2 c. sugar

Instructions

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
Spoon batter onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 2 minutes longer or until hot and bubbly. Serve warm with pancakes.

I hope that you all get a chance to try these recipes and enjoy them! Happy cooking!