This is another stellar recipe from For the Love of Cooking! I love the stuffing, so delicious! However, I have serious issues stuffing chicken. Not sure if the organic breasts that I buy are smaller or I just don't know how to cut the chicken the right way to make a good pocket, but it is not my forte. Does anyone have any tips for stuffing chicken?
This dish was simple and turned out great. For sides try Orzo Pilaf, Quinoa with Spinach and Feta, or a Greek Salad.
Ingredients:
2 chicken breasts
Sea salt and freshly ground pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
1 small red bell pepper, diced
2 tbsp low fat feta cheese
2 tbsp kalamata olives, diced
2 tbsp red onion, diced
1 tbsp pine nuts
2 tbsp basil, chopped
2 chicken breasts
Sea salt and freshly ground pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
1 small red bell pepper, diced
2 tbsp low fat feta cheese
2 tbsp kalamata olives, diced
2 tbsp red onion, diced
1 tbsp pine nuts
2 tbsp basil, chopped
Directions:
Combine the bell pepper, feta cheese, olives, onion, nuts, and basil together in a small bowl.
Combine the bell pepper, feta cheese, olives, onion, nuts, and basil together in a small bowl.
Cut a horizontal slit through the thickest portion of the chicken breast to form a small pocket. Stuff 2-3 tbsp of the cheese mixture into each pocket; close the opening with a toothpick. Season the chicken with salt, pepper, garlic powder and oregano, to taste on each side.
Place the chicken on the grill for 6 minutes on each side until done. Remove from grill, cover loosely with foil and let the meat rest for 7-10 minutes before slicing.
Linked to Lamb Around Not Baaad Sundays.
2 comments:
Yum looks good, love your pictures too!
That looks fantastic! I love feta and olives. I have never stuffed a chicken breast, could you maybe tie 2 together and put the stuffing in between. Might take longer to cook?
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