MEDITERRANEAN STUFFED CHICKEN
4 boneless skinless chicken breast halves
1/2 cup crumbled feta cheese
1/2 cup shredded mozzarella cheese
1/2 cup sundried tomatoes in olive oil, chopped
1/4 cup kalamata olives, finely chopped
1 tablespoon capers
1 (14.5 oz.) can diced tomatoes
1/4 cup balsamic vinegar
Salt and pepper
Preheat oven to 350 degrees. In a medium bowl, combine feta, mozzarella, sundried tomatoes, olives and capers. Carefully cut a horizontal slit into each chicken breast to form a pocket. Stuff each breast with equal amounts of the tomato and olive mixture. Place stuffed chicken into a lightly greased baking dish; season with salt and pepper. Stir together diced tomatoes and balsamic vinegar and pour over chicken. Bake, uncovered, for 35-40 minutes or until chicken is cooked through.
I came up with this recipe when I had some odds and ends in the refrigerator that I wanted to use. It looks, and tastes, like one of those dishes you spent a lot of time on, but it's really pretty simple. Regular olives are fine in place of the kalamata, although I really like the extra flavor they add. And if you don't have any capers, it's find to leave them out. I also like to use the fire roasted diced tomatoes, but any variety will work. This is great with a green salad and some foccacia bread.
Who Dished It Up First
This is an original recipe.
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