Greek Stuffed Chicken Breast

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I made this recipe last September, then promptly forgot where I put the original written copy, so I couldn't post it here. I searched high and low and tried everything to find this particular recipe online, but Google kept telling me that unless I put spinach and bread crumbs in my ingredient list, this version didn't exist.

Finally after months of specific searching, I found it on Easy Food & Wine Pairing. This wasn't where the original recipe came from, but it's close enough for me!

Greek Stuffed Chicken Breast

1.5 lbs boneless, skinless chicken breasts
1 jar of marinated roasted red peppers
6 oz feta cheese
2 1/4 cups light cream
1/2 cup pitted kalamata olives (optional -- I hate olives, so we didn't use them)
1/2 cup fresh basil leaves
1/2 cup fresh oregano
1/4 cup fresh parsley
1 tbsp flour
2 tbsp butter
1 tbsp olive oil


This was when our herb garden was still flourishing. Oregano and basil galore! The only thing that didn't survive the hot summer was the parsley, so I had to buy that.

  • Preheat oven to 400 degrees.
  • Remove feta cheese from refrigerator 1 hour in advance so it can come to room temperature.
  • Roughly chop olives, basil, oregano and parsley.
  • Put the feta and cream in a small bowl.


No?
  • Mix feta and 1/4 cup of cream until smooth. Mix in olives, parsley, oregano and basil, and add salt and fresh ground black pepper to taste.


  • Place chicken breasts in between sheets of plastic wrap, and use a meat mallet to pound to even, 1/4" cutlets.

  • Spread feta mixture over each cutlet, then top with roasted pepper fillet and roll up cutlet with stuffing inside. Sprinkle outside of cutlets with salt and fresh pepper.


OK, so I overfilled them. Shut up.

  • Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat, then add chicken breasts. Sear for 2 minutes on each side, then move to an oven-safe container. Cook in oven for 10 minutes.
  • To make sauce, heat remaining butter and flour in a pan over medium-high heat. Stir frequently and let cook to a light golden color, about 3 minutes.
  • Slowly whisk 2 cups of light cream into pan, mixing vigorously. Add parsley, remaining basil, and season with salt and fresh pepper to taste.
  • Serve stuffed chicken breast with a drizzle of sauce.


See the toothpicks still sticking out? Yeah, otherwise they would have spilled out all that yummy feta cheese goodness and not looked so good. Next time I won't overstuff them.

We made a nice couscous as a side dish, and Gavin made tzatziki sauce to go with pita bread (it made a nice dipping sauce for the chicken, too).

I've added this to an Old Fashioned Recipe Exchange linky to make it easier to find side dishes and desserts to complete your meal.


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