Feta Chicken with Herbed Rice and Garlic Walnut Green Beans

Feta Chicken
Ingredients
4 boneless skinless chicken breasts, butterflied
2 cups seasoned breadcrumbs
2 eggs
2 Tbsp water
8-10 oz crumbled feta cheese
1 bunch green onion or chives, chopped
cooking spray
olive oil to drizzle
1 cup chicken broth
1/2 cup white wine
juice of 1 lemon
Preheat oven to 400.  Season chicken with salt and pepper.  Whisk eggs with water.  Put chicken in container with egg mixture then dip each piece of chicken in the breadcrumbs to coat.  Place in a metal baking dish coated with cooking spray (should be deep enough to hold sauce later - cake pan is good - metal is better than glass for this).  Drizzle with olive oil.  Bake 20 minutes.  Remove from oven and top each piece of chicken with 1/4 of the cheese and chives.  Whisk together broth, wine and lemon juice then add to the pan.  Set oven to broil.  Put back in the oven until cheese is melted and sauce is bubbling - about 5 minutes.  Spoon sauce over chicken and rice to serve.

Herbed Rice with Red Bell Pepper
Ingredients
1 1/2 cups white rice
2 1/4 cups chicken broth
2 Tbsp butter
1/2 -1 tsp salt
1/4 cup mixed chopped herbs (any mixture of parsley, basil, thyme, chives or spinach)
1 red bell pepper, chopped
1 clove garlic, minced
Melt butter over low heat.  Add garlic/peppers and saute until soft - about 5 minutes.  Add rice and salt.  Stir to coat then add chicken broth.  Bring to a boil then cover and reduce heat to low.  Cook 20 minutes.  Fluff and stir in herbs.  Be careful not to overstir.

Garlic Walnut Green Beans
Ingredients
1 lb fresh green beans, ends removed
2 garlic cloves
2 Tbsp butter
1 pinch red pepper flakes
1/4 cup chopped walnuts
2 Tbsp chives to garnish
s&p to taste
Blanch green beans 5 minutes.  Melt butter then stir in garlic, red pepper and walnuts. Cook 2 minutes over low/medium heat.  Remove from heat then add in green beans, chives, salt and pepper.