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DEBI'S FETA AND OLIVE STUFFED CHICKEN

 Thanks to Debi Stock! Healthy Greek-inspired calorie-wise recipe cooks up in 15 minutes, after a quick preparation. Serve with roast potatoes and steamed broccoli spears.

 
Makes 4 servings
 
4 black olives, kalamata, pitted and finely chopped 
1/4 cup crumbled feta cheese, preferably light 
1/2 tsp. dried oregano 
4 boneless, skinless chicken breasts 
1 TBSP. butter 
1 TBSP. minced garlic (4 cloves) 
2 TBSP. water
 
Mix feta, oregano and olives in a small bowl.
Make a horizontal slit about 1 1/2 inches long in the thickest part of each chicken breast, insert finger and wiggle to form a pocket
Stuff the feta mix into the pockets of each chicken breast
 
Melt the butter in a large non-stick frying pan over Medium (to Medium-high) heat, add garlic and stir for 1 minute
Add chicken and cook until lightly golden, about 3 minutes per side
Stir in water and scrape up and stir in any brown bits from bottom of pan
Cover, reduce heat to low and simmer until chicken is springy when pressed, 8 to 10 minutes, turning once. Do not overcook.
 
 
Great for the busy real estate agent or other professionals


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