Greek Style Stuffed Chicken
March 20th, 2009
This one is delicious. Try serving it with sauteed asparagus with fresh lemon zest.
(serves 2 – via Men's Health)
- 2 5-6oz chicken breast, the thick ones
- 2 tbsp chopped sun dried tomatoes
- 2 tbsp crumbled feta cheese
- 2 tbsp chopped olives (want a more authentic taste? Try kalamata olives)
- minced garlic
- 1 tbsp pine nuts
- 1 tbsp balsamic vinegar
- evoo
- salt and pepper
- Preheat oven to 450. Toss together the tomatoes, feta, olives, garlic, pine nuts and balsamic.
- Rub the chicken with EVOO and salt and pepper. With a small knife, carefully cut a slit along the thickest side of each chicken breast. Make the pocket as large as possible without cutting all the way through.
- Fill with stuffing and transfer to baking sheet.
- Bake for 15 minutes. Top with any remaining stuffing and serve.
