Tuesday, December 21, 2010

Greek Stuffed Chicken

The other night Brady and I both wanted to make dinner but we were not in the mood for anything too labor intensive.  Brady found a recipe for Greek Stuffed Chicken on the We Are Not Martha blog and it sounded perfect. Their recipe used words like "a handful of," "a bunch of," and "a splash of"- no measuring required, just tossing stuff in a bowl and spooning it into a piece of chicken.  This recipe is about as easy as it gets, in terms of effort level it's just a step above opening the freezer and pulling out a Lean Cuisine.  Besides being easy to prepare the stuffed chicken tasted great!

Greek Stuffed Chicken
** adapted from We Are Not Martha
print recipe

Serves 2
Prep/Cook Time: 40 minutes 

half a red onion, chopped
small roma tomato, chopped
a handful of feta cheese, crumbled
a bunch of kalamata olives, pitted and halved
handful of parsley, chopped
splash of balsamic vinegar
2 boneless skinless chicken breasts

Preheat the oven to 350. Combine first 6 ingredients in a bowl. Set aside while you prepare the chicken.

Cut slits in both chicken breasts, being careful not to cut all the way through. Spoon the onion/tomato/cheese mixture into the chicken breasts. Season the chicken breasts with pepper. 

Cover a small pan or baking dish with foil. Spray the pan with PAM cooking spray. Place the stuffed chicken breasts on the pan and bake for 30 minutes.

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