Mediterranean Chicken for Two
photo by Artandkitchen
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 boneless chicken breasts
- 2 ounces herbed feta cheese, crumbled
- 2 tablespoons black olives, chopped
- 4 tablespoons extra virgin olive oil
- 1⁄2 teaspoon black pepper
- 1 medium tomatoes, chopped
- 1⁄2 small onion, chopped
- 1 garlic clove, chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
directions
- Preheat oven to 375. Cut a 2-inch pocket in the thickest part of each chicken breast.
- In a small bowl combine the Feta and the chopped olives, then stuff ½ of mixture into each pocket.
- In a nonstick skillet, heat 2 Tbs. olive oil on medium to high heat.
- Season the chicken with pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
- Transfer to an oven safe baking dish, drizzled with 1 Tbs. olive oil and bake for 18 minutes.
- In a bowl mix tomato, kosher salt, onion, garlic, basil and parley.
- When chicken is 5 minutes from being finished, put the remaining olive oil in the skillet, add tomato mix and heat through.
- Serve chicken with tomato mix on top.
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Reviews
-
I prepared 3 thick chicken breast in this way and shared between 4 of us!<br/>This was delicous and easy. I still had some Greek feta and olives. As the dish was ready my daughter still wasn't at home and I added 1/2 cup of white wine to keep it moist.<br/>It came out delicious and we didn't have leftovers, of course!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com