Chicken Breasts Stuffed with Red Pepper, Olives & Feta

Chicken Breasts Stuffed with Red Pepper, Olives & Feta
Photo by Steve Hunter


  • About 1 oz. feta, mashed with a fork
  • 1 Tbs. plus 1 tsp. unsalted butter, softened
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. chopped roasted red pepper
  • ½ tsp. grated orange zest
  • 2 boneless chicken breast halves, skin on
  • 2 Tbs. chopped good-quality black olives (I like kalamatas)
  • + 3 more ingredients
    • 1 Tbs. chopped fresh flat-leaf parsley
    • Salt and freshly ground black pepper
    • 1 Tbs. oil

Heat the oven to 450°F. In a small bowl, combine the red pepper, olives, feta, parsley, thyme, orange zest, and 1 Tbs. of the butter; mix until well blended. Taste and season with pepper and possibly salt, though the olives and feta contribute salt. The mixture should be highly seasoned. Gently ...

View full recipe at Fine Cooking


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