Feta Stuffed Chicken (low-carb)

To continue the low-carb/almond meal kick I've been on, I made chicken again last night. I always make chicken and sometimes the same old thing gets boring. I wanted something different and kind of exotic and fortunately a friend had just brought me a brick of really amazing feta cheese. I decided to stuff the chicken breasts with feta and herbs and bake them in the oven. They were amazingly delicious. The feta didn't really melt so much as just become warm and crumbly. I also had the leftover chicken cold the next day; equally as delicious!

Feta Stuffed Chicken

3 boneless skinless chicken breasts, filet in half (or you could get 6 thin sliced chicken breasts)

1 small brick good feta, sliced into 6 1inch by 2inch pieces

2 tbsp olive oil

2 garlic cloves, crushed

1/2 cup almond meal

2 eggs, beaten

1/2 cup white wine

1 tbsp butter

2 tsp Dijon mustard

1 tbsp cream

dried oregano

In a small bowl, combine the olive oil, crushed garlic and a sprinkling of dried oregano. Set aside. Spray a large glass baking dish with olive oil.

Coat one side of each chicken breast with egg and then almond meal and lay, almond meal side down, in the baking dish.  Place one feta piece on each chicken breast and sprinkle with dried oregano.

Roll the chicken breast over the feta and arrange, seam side down, in baking dish. With a basting brush, brush each breast with the garlic olive oil (liberally). 

Bake at 350 for 30 minutes.

Meanwhile, in a small pan, combine butter, white wine, Dijon mustard, cream and a little dried oregano. Simmer to reduce.

To serve, pour white wine sauce over chicken.

It was fabulous!