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Mediterranean Stuffed Chicken
I know this is a keeper because Deb said so and she had three nights in a row ðŸ˜
1/2 cup feta crumbled feta cheese
1 roasted red pepper or store bought jar of roasted red peppers ( I used 3 big pieces from the jar), diced
1 tbl chopped fresh or dried basil
1 tbl chopped fresh or dried parsley
4 boneless, skinless chicken breasts, pounded into a 1/4 inch thickness
salt, pepper, and garlic powder to taste
2 tbls olive oil
1/2 cup chicken broth
Preheat oven to 450 degrees
In a small bowl combine feta cheese, diced peppers, basil, and parsley
Divide the filling mixture evenly among the chucked breasts. Place the filling in the center, then fold the ends in over the filling and secure with toothpicks.
In a large skillet, heat the oil over medium high heat and cooked the chicken a few minutes on each side until the chicken is nicely browned.
Reduce the heat to medium and pour enough stock to cover the bottom of the pan. Allow the chicken to cook , uncovered for another 8 to 10 minutes, or until the juices run clear and it's cooked through.
Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .