I Heart Cooking

I should retitle my blog “Thoughts from a Domestic Diva.” Last week was a momentous occasion in the Krieger kitchen. I cooked a meal without cussing at the food, without cussing at Jeff, without tears (mine or Jeff’s), and without starting a small electrical fire. Yay!

It was easy and tasty. If I can do it, any bachelor can do it.
Here's the recipe for chicken stuffed with feta:

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup crumbled feta cheese
3 Tbsp. chopped fresh parsley
1/2 tsp. dried oregano leaves
2 Tbsp. olive oil
2 (14 oz.) cans diced tomatoes with roasted garlic, undrained
1/4 cup sliced black olives
1 Tbsp. cornstarch

Prep:
Cut a 3" slit in the thick side of each chicken breast to form a pocket, being careful to not cut completely through the flesh. Combine cheese, parsley, oregano and oil and mix gently. Spoon 1/4 of filling into each pocket.
Place chicken in ungreased 2 quart baking dish.
In another small bowl, mix tomatoes, olives and cornstarch and pour over chicken. Bake at 350 degrees for 35-40 minutes until chicken is thoroughly cooked. Serve with spaghetti, if you like. Serves 4.

Bachelors, start your ovens!

Love,
Martha Stewart