Mediterranean Stuffed Chicken

By California Walnuts
Total Time
55 Mins
Serves
6
Meal
Dinner

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.

Prep Time
25 Mins
Cook Time
30 Mins
Total Time
55 Mins
Calories
221
Total Fat
12
Saturated Fat
3
Polyunsaturated Fat
5
Monounsaturated Fat
8
Cholesterol
83
Sodium
246
Carbohydrates
3
Dietary Fiber
1
Total Sugars
1
Protein
29
Calcium
90
Iron
1
Potassium
320

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

  1. Preheat barbecue to 500°F.
  2. In a small bowl, combine walnuts, feta, olives, sun dried tomatoes, lemon zest, lemon juice, oregano and red pepper flakes. Set aside.
  3. 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.
  4. 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.
  5. Reduce to medium-high heat and grill chicken 25 to 30 minutes until internal temperature is 180°F.
Oven Method
  1. 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.