Chicken With Kalamata Olives

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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