Mediterranean Stuffed Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, not packed in oil
• 1/4 cup pitted Kalamata olives, chopped
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped parsley
• 2 scallions, chopped
• 2 tablespoons olive oil
• Salt and fresh ground pepper, to taste

Directions

  Preheat oven to 375 degrees F.

  Season the chicken breads with salt and pepper. Using a sharp paring knife, cut a slit in the sides of the chicken breasts, forming a pocket. Be careful not to cut all the way through.

  Combine the feta, tomatoes, olives, dill, parsley, scallions and 1 tablespoon olive oil in a bowl. Stir until mixed well. Carefully stuff the chicken breasts with the feta mixture and seal the sides shut with water if necessary. Don’t overfill.

  Heat a large skillet over medium high heat. Add the remaining olive oil and sear each chicken breast until browned. Transfer to a parchment lined baking sheet. Bake for 12-15 minutes, until chicken is cooked through.

  Allow the chicken to rest for 5-10 minutes before slicing and serving.