Ingredients
-
2
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
1/8
-
-
-
-
-
-
Directions
Greek Style Stuffed Chicken Breasts, Adapted from my husband’s exercise magazine, I’m not a fan of chicken breasts, but I got 3# for $ 99, so am trying out various recipes My breasts were a lot larger, 10-12 ounces, so the stuffing was all needed for one breast I didn’t have pine nuts, but added some fresh oregano and green onion tops, because I had some sitting around I waited to oil the breast until after it was stuffed – much easier that way I had only a teaspoon or so of stuffing left to put on top, so sliced a tomato thinly and placed that on top I’d do that again in the future, as the parts of the breast that were not covered were a tiny bit dry, while the covered parts were quite juicy The tomatoes had just started to char a bit, very yummy I had to bake for about 25 minutes or so, because of the size This was definitely better than most boneless, skinless breast recipes Thanks, Linky!
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Toss Together Tomatoes, Cheese, Olives, Garlic, Pine Nuts and Vinegar. |
|
3
Done
|
Rub Chicken Breasts With Olive Oil, Sprinkle With Salt and Pepper. |
|
4
Done
|
Use a Small Sharp Knife to Cut a Pocket in the Thick Part of Each Breast. Add Enough Stuffing to Fill Each Pocket. Set Breasts on Baking Sheet. |
|
5
Done
|
Bake For 15 Minutes. Top With Any Remaining Stuffing. |
|
6
Done
|
Goes Well With Sauteed Spinach and Orzo. |
