Chicken Breasts Stuffed with Red Pepper, Olives & Feta

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

Ingredients

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