Wednesday, November 10, 2010

Feta & Olive Stuffed Mediterranean Chicken Breast

This recipe was recommended by Molly from My Happy Meals. Here is the original link to where this recipe was found Feta & Olive Stuffed Mediterranean Chicken. I made a few changes to the recipe and served it with a side of Middle Eastern fattoush salad.

3-4 boneless skinless chicken breasts
3.5 oz crumbled feta container
1/2 of a 6 oz can black olives or 1 small can  (whatever you have on hand) - chopped into small pieces
6 garlic cloves - minced/grinded
2 lemons - juiced
Extra virgin olive oil

Fattoush Salad - estimate amounts for how much salad you want to make
Green onions
1-2 cloves garlic
1 lemon - juiced
olive oil

1. Preheat oven to 375° F
2. Combine chopped olives and feta in a bowl. Drizzle olive oil and mix well until a paste is formed. Set aside
3. Take 3 cloves garlic and place into a mortar and pestle. Add about 1/2 tsp salt and grind until it becomes a paste. You can also just finely mince the garlic
4. Clean and trim off excess fat from chicken
5. Cut a pocket in the side of the chicken breast. Make sure not to cut all the way through
6. Stuff as much feta-olive mixture in the pocket of each chicken breast as you can
7. Take the garlic paste and rub the outside of each chicken breast and place in a plate
8. Grind/Mince the other 3 garlic cloves with 1/2 tsp salt. Add the juice of two lemons and a lil drizzle of olive oil (if you can either mix all ingredients in a bowl or add lemon/oil directly into mortar and pestle)
9. Drizzle the mixture into the bottom of a baking dish and place chicken breasts ontop
10. Bake until chicken is done

For the fattoush salad
1. Cut up the lettuce, cucumbers, green onions, tomatoes and place in a bowl
2. Using a mortar and pestle, grind the garlic using a lil dash of salt until it forms a paste like consistency
3. Mix with the lemon juice
4. Drizzle mixture all over salad
5. Drizzle some olive oil
6. Mix all together
7. At this point taste the salad and if it needs more lemon juice/salt add to your desired taste
8. Place pita bread into a toasted and toast until golden. Make sure you separate the two halfs of one slice
9. Crumble as much pita bread as you prefer onto the salad and mix

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