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Stuff chicken breast halves with Feta cheese and olive tapenade for a Mediterranean chicken meal.  Serve with a side of wilted spinach tossed with fresh lemon juice and capers. 

Recipe by Real Simple March 2005

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Credit: Andrew McCaul

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through. Add the spinach and cookuntil slightly wilted. Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.

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Source

Fake It, Don't Make It

Nutrition Facts

352 calories; calories from fat 54%; carbohydrates 5g; cholesterol 99mg; fat 21g; fiber 1g; iron 2mg; protein 35mg; saturated fat 5g; sodium 521mg; calcium 129mg.
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