Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe is from my friend, Tadd M. Gunther, Executive Chef at the Green Valley Spa in St. George, Utah. When they came out with their new cookbook, I asked Tadd if I could share one of the recipes, and did he have one he particularly liked. This is the one he suggested. Enjoy!

Ingredients Nutrition

Directions

  1. Spray pan with vegetable spray and saute' lemon slices on both sides until dark in color.
  2. Place lemon slices on a plate and coat well with honey--allow to cool before use.
  3. Combine olives, cheese, lemon zest and garlic and set aside.
  4. Slice chicken breast almost in half lenthwise; open to make an envelope (butterfly).
  5. Place 1/4 of the olive mixture in the chicken, fold back over.
  6. Open parchment paper heart, spray with pan spray.
  7. Place 1/2 ounce each of cucumber, squash and zucchini on one side.
  8. Add 1 tsp of parmesan cheese.
  9. Add 1/2 tsp chicken broth over that.
  10. Place one stuffed chicken breast on top of vegetables.
  11. Add freshly ground black pepper.
  12. Sprinkle 1 T of diced fresh tomato.
  13. Sprinkle with parsley and top with a coated lemon slice.
  14. Fold over paper, crimp edges all around tight.
  15. Bake in a hot 400 degree F oven 15 to 25 minutes until chicken is cooked.
  16. Cut an"X" in the top of the parchment paper and serve in the paper.
  17. HELPFUL HINTS: A thermometer placed in the thickest part of the chicken breast should read 165F when done.
  18. Any assortment of fresh vegetables will work with this recipe with the exception of broccoli, cauliflower or cabbage.
  19. For gluten-free, assure that your feta is gf, as well as your chicken broth, if not homemade.