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Quick and Easy Mediterranean Stuffed Chicken


Quick and Easy Mediterranean Stuffed Chicken

4 8-ounce skinless chicken breasts
1 teaspoon thyme
½ teaspoon paprika
½ teaspoon salt
1 cup black
1 cup crumbled cheese
¼ cup chopped roasted red pepper
1 tablespoon chopped basil
2 tablespoons kalamata olives
2 cloves minced garlic
2 tablespoons extra virgin olive oil

Quick and easy instructions for Mediterranean chicken stuffing

Preheat the oven to 200°C.
Pat the chicken dry with kitchen paper. Make horizontal slits in the thickest part of the chicken breast to create pockets, but be careful not to cut completely.
Season the chicken fillets with thyme, paprika, salt and pepper, then rub the herbs on both sides.
In a small bowl, combine spinach, feta, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Share the mixture evenly over the chicken fillets. Use two toothpicks to close each bag.
Heat the remaining olive oil in a large ovenproof skillet or wok. Add chicken broth and fry until golden brown, 3 minutes per side.
Place the pan, uncovered, in the oven for 15-18 minutes or until cooked through.

Storage: Store all residues in an airtight container. They will stay for three days

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