MEDITERRANEAN STUFFED CHICKEN BREASTS
I adapted this from a recipe I saw in Cooking Light magazine, making changes to suit my family's taste preferences.
Provided by Northwestgal
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
- Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl.
- Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
- Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.
MEDITERRANEAN STUFFED CHICKEN BREASTS
In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.
MEDITERRANEAN STUFFED BONELESS CHICKEN THIGHS
This is something I thought would be nice when I bought a package of boneless chicken thighs and realized I could roll them open and stuff them with my favorite ingredients. It's easy, healthy... and it impresses my wife.
Provided by CJ Jones
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
- Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
- Wash the chicken thighs under cold water and roll them out flat.
- Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
- Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
- Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
- Place generous amount of stuffing on each flattened thigh.
- Roll the thighs around the stuffing to enclose it.
- Preheat oven to 375 (oven temperatures vary) and bake for 30 -40 minutes or until chicken is white throughout when sliced.
- Serve with rice and a vegetable or salad.
MEDITERRANEAN-STYLE STUFFED CHICKEN
These tender chicken breasts are stuffed with a delicious blend of cream cheese, bacon and Mediterranean-style ingredients.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine first 6 ingredients. Add 1 Tbsp. thyme; mix well. Use small sharp knife to cut pocket in thick long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with cream cheese mixture.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray; cover. Reserve drippings in skillet.
- Bake 25 to 30 min. or until chicken is done (165ºF). Meanwhile, add wine and broth to drippings in skillet; cook on medium heat 10 min. or until liquid is reduced by half, stirring frequently to scrape up browned bits from bottom of skillet. Stir in remaining thyme.
- Slice chicken. Serve topped with sauce.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 165 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g
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