Feta, Almond, & Roasted Red Pepper Stuffed Chicken

My kitchen is barely out of boxes from moving to our new place, and I feel like it's been soooo long since I've made anything!  Sadly, we've eaten mostly take-out the past couple weeks.



I wanted to post something for you though, so I took a look at some of my old photos. 



This was the recipe from the V&B annals that won out. 



I have a sick obsession with feta.  Almost as sick as my obsession with coconut and popcorn (not necessarily together, but then again maybe that would be a good idea?) however Mr. Vittles does not share my feelings.  I make us separate salads so I can put feta on mine, and he calls it "toe jam."



Ok, sorry to put that image in your head.  But he does!



In any case, he actually enjoyed this recipe so that says a lot. 



Ahh, remembering back to this dish makes me so hungry for a home-cooked meal!



And... tonight we had grilled cheese. 



Oh well.  Baby steps!



Feta, Almond, & Roasted Red Pepper Stuffed Chicken

4 large boneless, skinless chicken breasts
1 oz. softened cream cheese
1/4 C. feta cheese
3 T. crushed almonds, divided
2 T. minced roasted red peppers
1/2 t. (1 clove) minced garlic
1/2 t. oregano (divided)
salt & freshly-grated pepper, to taste
2 T. fresh lemon juice
1/4 C. chicken broth
1 T. olive oil
Preheat oven to 400 degrees. 



Chop or crush almonds.  In small bowl, mash cream cheese, feta, garlic, red peppers, 2 T. almonds, 1/4 t. oregano, salt & pepper until well-combined.



Using a small knife, cut a pocket in the side of each breast and stuff with mixture (1/4 of mixture per breast).  Gently press to flatten.



Heat olive oil in large ovenproof skillet until shimmering over medium heat.  Season breasts with salt & pepper and cook in skillet, turning once, til browned (about 6 minutes).



Transfer skillet with breasts to oven and cook until heated through, about 7-10 minutes or until thermometer inserted into meat registers 170 degrees.  Transfer breasts to platter & keep warm.



Add lemon juice and broth along with remaining 1 T. almonds and 1/4 t. oregano to skillet.  Cook over medium high, scraping up any browned bits, and simmer 3 minutes.  Pour over breasts & serve.



Recipe Heavily Adapted from Food & Wine