Tags: feta, honeymoon, Niagara Falls, pasta, tomato
Cancun? No. Jamaica? Yeah right. Zack and I got married in June, and his parents, so nice to send us on our honeymoon, gave us a few choices for our post-nuptial right of passage. When you get married in the middle of summer in Alabama, tropical destinations aren’t a viable option–to my betrothed and myself anyway–so we chose Niagara Falls, baby. So retro-chic. So beautiful. So Canadian. And so 70 degrees sans the sweltering deep South humidity. We stayed at the beautiful and luxurious Fallsview Marriot and had one of the best meals of our lives in the hotel’s restaurant, the Terrapin Grill. It was a chicken dish that was stuffed with sun-dried tomatoes and feta cheese that sat atop fried risotto. When we got back to the Ham, I set out to re-create this dish, and I think I’ve come quite close. Here’s my recipe for you, which certainly differs a bit from the Niagara Falls version. I use whole wheat penne pasta instead of fried risotto, and the diced tomatoes that I bake it in becomes a yummy, light sauce. It’s Zack’s favorite dish I make, now if only we could look out our window to Niagara Falls…
Niagara Falls Chicken for Two
4 boneless skinless chicken tenderloins, pounded thin with a meat tenderizer
Salt and Pepper to taste
Italian Seasonings to taste
1/2 jar of sun-dried tomatoes
4 tablespoons of feta cheese
2 cans of diced tomatoes (or one large can; I use the regular kind, but you can use garlic-basil-oregano flavored if you’d like)
2 skewers or 4 toothpicks
Shredded cheese (I love the 4-cheese blend by Sargento, but use whatever you like!)
Penne pasta, cooked (or whatever kind of pasta you prefer)
-Preheat oven to 400 degrees
-Pour the cans of diced tomatoes into an 8×8 baking dish and sprinkle with Italian Seasonings. This will become the “sauce” for the pasta.
-Pound the tenderloins with a meat tenderizer until it’s thin enough to roll, but not too thin, and season with salt and pepper.
-Dice up the sun-dried tomatoes and spread evenly on each tenderloin.
-Spread a tablespoon of feta cheese on each tenderloin.
-Roll each tenderloin and secure with a toothpick, or put two to a skewer.
-Place in the baking dish and cover with tomatoes.
-Sprinkle shredded cheese on top.
-Bake for 30-45 minutes, or until chicken is baked all the way through.
-Remove skewers and place chicken on top of pasta. Heap all of the remaining tomato-y goodness onto your plate.
-Dream of better places, like Niagara Falls!