Chicken breasts are stuffed with mediterranean ingredients, including feta cheese, sun-dried tomatoes and kalamata olives, then baked. YUM-MY!!!! Will definately make again. Pound the chicken breasts between sheets of cling film to a thickness of 1cm. TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. I followed the recipe pretty close but did add some finely chopped calamata olives to the mix. I placed chicken between pieces of waxed paper and pounded it thin then added the cheese mixture (as listed in recipe). I used toothpicks instead of kitchen string. Came out delicious! I'm getting into this cooking thing!! I topped the breast pieces with lemon pepper instead of just plain salt and pepper. I thought this was excellent. I also dipped the chicken in melted butter and then rolled in a 2:1 ratio of seasoned bread crumbs and parm cheese. Looked great and tasted even better! Congrats! The USDA recommends cooking chicken to a temperature of at least 165 degrees Fahrenheit to ensure food safety. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition My dinner party guests raved over it and couldn't get enough of the "lemon sauce" for the chicken. I put the feta and cream cheese in a food processor and added fresh spinach roasted red peppers garlic and basil to make a filling with which to stuff the chicken. Heat 1 tbsp olive oil in a skillet. This Mediterranean Chicken recipe is easy to make, ready in 30 minutes and a crowd-pleaser. We will definitely make this again and again! WOW! Add the feta cheese, dill weed and garlic powder. this link is to an external site that may or may not meet accessibility guidelines. Add comma separated list of ingredients to exclude from recipe. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear. Didn't change a thing as had all ingredients in fridge and cupboards. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Mediterranean-Style Stuffed Chicken Breast, 2 (175g) skinless, boneless chicken breast fillets, 10 kalamata olives, pitted, coarsely chopped, 1 tablespoon oil from the sun-dried tomatoes or extra-virgin olive oil. Marinate the chicken in the lemon marinade at least 30 minutes. Place chicken … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This was AWESOME over Linguini I poured the sauce that was in the bottom of my chicken dish over the pasta-PERFECT!!! The only thing I did differently was cut a pocket into the chicken and used fresh garlic instead of powder. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Meet Mediterranean Stuffed Chicken, a light but flavorful way to prepare chicken with roasted red peppers, feta cheese, fresh basil and parsley. The email addresses you've entered will not be stored and will only be used to send this email. Put a dollop of 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. 01 Aug 2010. Fold the edges of the chicken over the filling, and secure with cocktail sticks. Served with couscous and vine tomatoes roasted with greek basil, balsamic vinegar and olive oil. Privacy policy, Made this for this evening's meal and it was delicious. I was short on time so I just sliced the breasts open down the side to make a pocket and closed it with toothpicks. 339 calories; protein 32.6g 65% DV; carbohydrates 2.4g 1% DV; fat 21.6g 33% DV; cholesterol 133.6mg 45% DV; sodium 437.1mg 18% DV. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. To the pan I added about 3 T of extra virgin olive oil and 3 T of lemon juice. Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Oops! Place onto a baking dish, seam-side down and place two roasted pepper strips onto each stuffed breast.
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