Chicken Breasts Stuffed with Red Pepper, Olives & Feta

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


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