Greek-Style Stuffed Chicken

Ingredients

• 4 boneless, skinless chicken breasts, butterflied
• 1/2 cup kalamata olives, pitted
• 1/2 cup artichoke hearts, drained and chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup chopped fresh spinach
• 1/4 cup chopped sun-dried tomatoes
• 2 tablespoons olive oil
• 2 lemons, juiced
• Salt and pepper, to taste

Method

1. 1Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper, leaving enough room for the chicken breasts to cook without overlapping.
2. 2In a large bowl, combine the chopped olives, artichoke hearts, feta cheese, parsley, garlic, spinach, and sun-dried tomatoes, mixing until just combined.
3. 3Lay the butterflied chicken breasts flat and divide the olive and artichoke mixture evenly among them, spooning it onto the center of each breast.
4. 4Fold the chicken breasts over the filling, pressing the edges together to seal, and place them on the prepared baking tray, leaving about 1 inch of space between each breast.
5. 5Drizzle the tops of the chicken breasts with olive oil and season with salt, pepper, and a squeeze of lemon juice, then bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. 6After 20 minutes of baking, baste the chicken breasts with the pan juices and continue cooking until the skin is golden brown and crispy.
7. 7Remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving, garnished with additional parsley and lemon wedges if desired.

Goes well with

• Roasted Beets110 kcal
  Earth sweet
• Couscous Salad150 kcal
  Fresh light

Nutrition per serving