Mediterranean Chicken
photo by Chef floWer
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 cup crumbled feta
- 4 tablespoons black-olive tapenade
- 4 boneless skinless chicken breast halves
- 1⁄2 teaspoon black pepper
- 3 tablespoons olive oil
- 1⁄2 cup store-bought salsa, drained (preferably fresh)
- 1 (5 ounce) bag Baby Spinach
- 4 tablespoons capers (optional)
- 1 lemon, cut into wedges
directions
- Preheat oven to 375 degrees.
- Combine feta and tapenade in a small bowl.
- Rinse chicken and pat it dry with paper towels. With a sharp knife, make a 2-inch slit in thickest part of each chicken breast half to form a pocket.
- Using a spoon, stuff some of the feta mixture into each pocket. Season chicken with pepper. Heat 2 tablespoons oil in non-stick skillet over medium heat. Add chicken and cook until browned, about 2 minutes per side.
- Transfer to baking dish and bake until cooked through, about 15 minutes.
- Meanwhile, heat remaining oil and salsa in skillet over medium heat until warmed through, about 5 minutes.
- Add spinach and cook, tossing frequently, until barely wilted, about 1 minute.
- Place spinach and salsa on individual plates, top with chicken, and sprinkle with capers, if desired. Serve lemon wedges on the side.
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Reviews
-
I grew up on olive and feta cheese and I love all the ingredients in this recipe including the capers. I followed the recipe as is, except I picked up the wrong olive tapenade from the supermarket it was olive spread. The olive spread was a little more chunky instead of smooth but it was very similar tasting. I squeezed the lemon over the chicken when I was serving the dish instead of using them as a side garnish. Thank you kiwidutch
RECIPE SUBMITTED BY
kiwidutch
Netherlands