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Add some tanginess to your chicken breast with some feta.

Nashville-based musician and food writer Matt Moore is the quintessential Southern gentleman. His newest cookbook, A Southern Gentleman’s Kitchen, is a fresh take on a classic concept. With 150 distinctly Southern recipes from the tried-and-true to the modern, it’s a must-have for any gent’s (or lady’s) culinary library. 

My sister Ashley and I were fanatics for feta cheese — a by-product of Mama’s nightly Greek salads — so this dish, inspired by one of my Uncle Al’s, was always a useful way to get us out of the same ole chicken dinner routine. Roasting chicken breasts with the skin on and bone in yields a moist, delicious result every time. The keys to success are using a heavy-bottomed cast-iron pan and allowing the heat to crisp up the skin without moving the chicken about during the searing process.

Reprinted with permission from Southern Living, A Southern Gentleman’s Kitchen