Feta Stuffed Chicken with Green Olives

"If you like feta cheese, you'll like this. Another winner from FC."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Oven to 350 degrees F.
  • In a small bowl, mix the feta, butter, rosemary and pepper to taste together.
  • Using your fingers and a spoon, push the feta mixture under the skin of the chicken parts (except the wing), being gentle to avoid ripping the skin.
  • Put some stuffing under the tenderloin portion of the breast.
  • Season all parts well with salt and pepper.
  • Heat an oven-proof dutch oven or a very deep oven proof skillet over medium heat until it's very hot.
  • Add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 minutes per piece.
  • Transfer the chicken to a plate, drain off the fat, and deglaze the pan with the wine and the broth.
  • Return the chicken to the pan (skin side up), add the olives, and put the skillet in the oven.
  • Bake until the juices run clear when pricked with a fork, about 40 minutes.
  • Transfer the chicken and olives to a warm plate.
  • Boil the juices over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes.
  • Pour the sauce over the chicken and serve with orzo or some other small pasta shape.

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Reviews

  1. I love both feta cheese and chicken, so a recipe that combines both just can't go wrong. This one was better than great - beautiful in appearance and wonderfully flavorful! I took your suggestion, PetitFour, and served it with orzo - a great combination. The only change I would make next time is to brown the chicken in my nonstick skillet. The stainless skillet did make a wonderfully brown sauce, but the chicken skin stuck slightly and spilled some of the feta. Thanks for a GREAT recipe!
     
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