Chicken Breasts Stuffed with Red Pepper, Olives & Feta

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


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

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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