I’m not normally a huge fan of chicken, but I decided on a whim to make sun-dried tomato and feta chicken, based off this recipe. My edited version is below. This is one of my favorite recipes to date!
Marinate 4 skinless chicken tenders in a shallow pan with large dashes of lemon juice and olive oil. Sprinkle with Italian seasoning, garlic powder, minced onion, and salt and pepper. Chill in fridge for at least 30 minutes.
Mix a handful of sun-dried tomatoes with an equal amount of crumbled feta. Stir in about a tablespoon of olive oil.
“Stuff” chicken tenders with tomato and feta mixture by wrapping chicken and securing with a toothpick.
Place chicken back in shallow pan and cover with caramelized onion strips and pepper strips. Cover and bake for about 20 minutes or until chicken is cooked throughout. Enjoy!
Wondering why I don’t always include exact measurements for recipes? Two reasons:
1) Often, I don’t remember exactly how much I used of each ingredient! But mostly…
2) For me, cooking is so much about improvising based on your likes and what you have in your kitchen. I want to clearly convey that through my loose “recipes.” With baking, specific measurements and set instructions are essential, but cooking provides an extraordinary level of flexibility. I encourage you to take advantage of it! Despise shrimp? I promise I (and Bethenny!) won’t be offended if you opt for “Healthy Rainbow Pasta” instead.