Mediterranean Stuffed Chicken
Spice up your dinner this week with this Mediterranean Stuffed Chicken.
- 1/2 cup feta cheese
- 1 roasted red pepper
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 4 boneless skinless chicken breasts
- Salt, pepper, garlic powder
- 2 tablespoons olive oil
- 1/2 cup chicken broth
Preparation time 10mins
Cooking time 35mins
Adapted from centercutcook.com
Preheat your oven to 450 degrees.
Roast the red pepper by placing it on a rimmed baking sheet and cooking it for about 30 minutes. Rotate the pepper every 10 minutes or so until all sides are charred.
Remove the pepper from the oven and place it in a paper bag or an air-tight container. Allow the pepper to rest for about 10 minutes or so, then peel off the outer skin and discard it.
The skin should peel off pretty easily at this point. Dice the roasted pepper and set aside. Alternatively, you can buy roasted red peppers from the store if you don’t want to roast your own.
Place each chicken breast in a ziplock bag and use a meat mallet to pound it until it is 1/4 inch thick. Season both sides of the chicken with salt, pepper, and garlic powder.
In a small bowl, combine feta cheese, diced roasted red pepper, basil, and parsley.
Divide the filling mixture evenly among the four chicken breasts.
Place the filling in the center, then fold the sides in and use toothpicks to secure the chicken shut.
In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken in the skillet, and cook for a few minutes on each side, until the chicken is nicely browned.
Reduce the heat down to medium and pour in 1/2 cup chicken broth, or enough to cover the bottom of the pan. Allow the chicken to continue cooking for another 8-10 minutes, or until the juices run clear and its cooked through.
Remove the toothpicks before serving.