CHICKEN WITH FETA STUFFING

2 FRYERS
1 LB. FETE CHEESE
JUICE OF TWO LEMONS
2 CLOVES MINCED GARLIC
3/4 TEASPOON SALT
1/4 CUP OLIVE OIL
1/4 TEASPOON PEPPER
1 CUP WATER
1 LB. CHICKEN LIVERS
1/2 CUP BUTTER, MELTED

WASH CHICKENS; RUB WITH LEMON JUICE, SALT, AND PEPPER. CUT CHICKEN LIVERS IN HALF, AND PLACE IN A BOWL. ADD CHEESE WHICH HAS BEEN CUT INTO CUBES, MINCED GARLIC, OLIVE OIL, LEMON JUICE, AND SEASONINGS. LET STAND TO MARINATE FOR 1 HOUR.

THEN STUFF CHICKENS, AND SECURE FIRMLY WITH SKEWERS. ARRANGE IN BAKING PAN AND BRUSH WITH MELTED BUTTER. ADD WATER TO PAN AND BAKE IN OVEN AT 375, BASTING AND TURNING CHICKENS FREQUENTLY UNTIL TENDER AND BROWNED.

MAKES 6 - 8 SERVINGS

From the new Cook Book
coming in November 2002.
"Cooking with the Cap'n"
Tybee Island, Ga.


If you need help in planning a menu for a special person or family gathering, Call me at [912] 786-4516 and I will be glad to help suggest a menu and how to prepare the meal.

Next Month: Ginger Chicken
Thank You, Cap'n Chris