1 7ounce bottle of roasted red peppers, drained and chopped
1/4 cup water-packed artichokes, drained and finely chopped
1/2 cup feta cheese, crumbled
2 tablespoons pinenuts, toastes
2 tablespoons red wine vinegar
1 1/2 tablespoon garlic olive oil
4 (5 ounce) boneles, skinless chicken breasts
Salt and Pepper
Instructions
Combine the first 6 ingredients in small bowl. Stir
in one tablespoon of garlic olive oil.
Using a thin, sharp knife, cut a 2 in horizontal
slit in thickest part of chicken breast. Be carful
not to cut completely through. Create a pocket in
the breast. Stuff 1/4 cup of artichoke mixture into
the pocket. Sprinkle chicken with salt and pepper.
Heat 1/2 tablespoon garlic olive oil in skillet over
medium heat. Add the chicken and cook 5-6 minutes on
each side.
Originally Submitted
11/27/2010
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