Mediterranean Stuffed Chicken
Description
These tasty stuffed chicken breasts with walnuts combine the distinct Mediterranean flavors of feta cheese, olives, sun dried tomatoes, oregano and basil. Enjoy them with a fresh salad for a complete meal.
Ingredients
- 1/3 cup California walnut pieces
- 1/2 cup feta cheese, crumbled
- 6 Kalamata olives, pitted, chopped
- 4 tomatoes, sun-dried (in oil), diced
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon oregano
- 1/2 teaspoon red pepper flakes
- 6 chicken breasts (4 ounces each)
- 1/2 cup basil leaves
- Pinch each salt and pepper
- 1 teaspoon extra virgin olive oil
PREPARATION
- Preheat barbecue to 500°F.
- In a small bowl, combine walnuts, feta, olives, sun dried tomatoes, lemon zest, lemon juice, oregano and red pepper flakes. Set aside.
- Butterfly the chicken breast by slicing in half (length wise) so the chicken remains attached. Gently pound chicken with a mallet to flatten. Place 4 to 5 basil leaves on flattened breast followed by 1/3 of the walnut and feta mixture and spread evenly.
- Begin rolling chicken from one end to the other to form a pinwheel shape. Brush with olive oil and season lightly with salt and pepper. Secure roll with butcher string or 3 to 4 skewers to prevent the roll from unravelling. Repeat with remaining chicken breast and filling.
- Reduce to medium-high heat and grill chicken 25 to 30 minutes until internal temperature is 180°F.
Oven Method
- Preheat oven to 400°F and bake for 25 to 30 minutes until the internal temperature is 180°F.
Tips: Stuffed chicken can be made a day ahead and kept refrigerated. Try using beef or turkey scaloppini.
NUTRITION
- Calories: 221 cal
- Total Fat: 12 g
- Saturated Fat: 3 g
- Polyunsaturated Fat: 5 g
- Monounsaturated Fat: 8 g
- Cholesterol: 83 mg
- Sodium: 246 mg
- Carbohydrates: 3 g
- Dietary Fiber: 1 g
- Total Sugars: 1 g
- Protein: 29 g
- Calcium: 90 mg
- Iron: 1 mg
- Potassium: 320 mg