Mediterranean Chicken

Mediterranean Chicken Recipe

Fill the chicken breast portion with Feta cheese and olive tapenade for a Mediterranean chicken dish.  Serve with a side of wilted spinach tossed with fresh lemon juice and capers.

4 5- to 6-ounce boneless, skinless chicken-breast halves
2 ounces crumbled Feta
4 tablespoons black-olive tapenade or paste
4 tablespoons extra-virgin olive oil
 1/2 teaspoon freshly ground black pepper
 1/2 cup salsa fresca
1 5-ounce package baby spinach
1 large lemon
4 tablespoons capers packed in liquid (optional)

How to Make It
Preheat oven to 375°F. Cut a 2 inch pocket in the thickest part of each part of the chicken breast. 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 pepper and add to the pan, cook 2 minutes on each side or until browned. Transfer to a baking dish that is safe for the oven, drizzle with 1 tablespoon of olive oil and bake for 18 minutes. When the chicken hasn't finished 5 minutes, add the remaining olive oil and salsa to the pan and heat it up. 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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