On the farm, we tend to make due with whatever we have. Things are often held up with bailing twine, and that includes a baggy pair of jeans. When I started doing farm chores, one thing that we were making due with was the lack of brakes on the tractor. In order to stop, you had to release the scraper blade that was attached to the back of the tractor. The blade would slam down onto the ground and drag the tractor to a stop. This method worked fine for me because I was painfully slow at driving a tractor. I never got much momentum going so stopping was pretty easy. More often than not, I would stop short of where I wanted to be and had to back up and try again.
After I was too pregnant to comfortably sit on a tractor seat, John and Rich hired a young man to take over for me. Within a week, they had the tractor in the shop, getting the brakes fixed. I still wonder about the timing on that. Was a compliment for my excellent tractor driving skill or an acknowledgement of my lack of ability to work at a speed worth worrying about? John pretends that he doesn’t remember, then avoids eye contact. I take that as a positive sign.
Bacon and Feta Stuffed Chicken Breast
- 4 boneless, skinless chicken breast halves
- 4 ounces Appel Farms Feta
- 4 slices bacon, fried and crumbled
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
4 tablespoons olive oil
- 1 teaspoon oregano
- Salt and pepper to taste
In a small bowl, combine feta, bacon, and garlic. Make a pocket in the chicken breast by holding the chicken flat with the palm of one hand, then make an incision in the thicker side of each breast. Carefully rotate the knife to create a deep pocket, keeping the side of the chicken breast intact. Stuff the feta mixture into the pockets, dividing evenly. Secure opening with a toothpick if needed.
Whisk together the olive oil, lemon juice, and oregano. Place the chicken breasts in a 9×13 baking dish. Brush olive oil mixture over chicken breasts.
Bake uncovered for 30 to 35 minutes.