Mediterranean Chicken

Mediterranean Chicken
Photo by Andrew McCaul


  • ½ cup salsa fresca
  • ½ teaspoon freshly ground black pepper
  • 2 ounces crumbled Feta
  • 1 5-ounce package baby spinach
  • 4 tablespoons capers packed in liquid (optional)
  • 4 tablespoons black-olive tapenade or paste
  • 1 large lemon
  • + 2 more ingredients
    • 4 tablespoons extra-virgin olive oil
    • 4 5- to 6-ounce boneless, skinless chicken-breast halves

Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the...

View full recipe at My Recipes


Variations on Mediterranean Chicken

  • Mediterranean Chicken
    • 8 skinless boneless chicken breast halves (about 2 1/2 pounds)
    • 1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and shiitake)
    • +11 other ingredients

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