Stuffed Chicken

I cannot believe I haven’t posted about this recipe before. That’s just nuts!!! I’ve made it thrice now. My apprehension has a good foothold: Every time I make this recipe, I’m worried it won’t turn out well or I’ll mess something up. Also, there’s a lot of hands on time. And I get really excited when I make it.

This recipe is incredibly versatile, which means I narrowed down the options to share with you. To just one! Aren’t you proud?? It goes like this:

Single Serving Stuffed Chicken
Inspired by Cooking Light, June 2010

1 T olive oil
1 chicken breast
4 kalamata olives, roughly diced
1/4 c spinach, chopped
1 T feta
1/2 oz mozzarella cheese

Preheat oven to 350 degrees F. Heat oil in an oven-safe pan over medium-high. Combine filling: olives, spinach, and cheeses.

Slice a one-inch slit into the side of the breast, move the knife around so you don’t puncture any other side but so that you give yourself room for the fillings. Fill. Place onto heated pan. Saute for 4 minutes. Turn the chicken over and put into the preheated oven for 12 minutes or until a slice into the thickest part reveals a thoroughly cooked chicken with no pink or translucency. Let stand for 3 minutes.

Enjoy. The melted cheese! The melded flavors. Oh. Man. I’m so happy for you that you might get to eat this. And, for that matter, I’m really happy for me, too.

Ehh. I couldn’t do it! Most of you probably want more than one serving, more than one option. Right? Here’s another, closer to the original and four servings.

Stuffed Chicken with Hummus, Feta, Tomato, and Olives
Inspired by Cooking Light, June 2010

4 chicken breasts (about 2 lbs., maybe a bit less)
1/4 c hummus
1/4 c feta
3 T diced tomato
2 T chopped kalamata olives
1 T olive oil

Follow same instructions. Enjoy.

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2 Responses to “Stuffed Chicken”

  1. I have heard wonderful things about this chicken! I am going to make it SOON.

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