Feta and Olive Stuffed Chicken

By Jesse C • February 7, 2011 • 0 Comments

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Author Notes: I'm always looking for new weekday dinners that i can make quickly enough when i get home from work that i don't snack my way past hunger. But I want these meals to have a home-cooked taste and not be made from jars and boxes of this and that. This recipe incorporates three flavors that I love together: lemon, feta and black olives. I really can't think of a better way to make chicken.
- Jesse C

Serves two large portions

3/4 cups chicken stock
1/4 cup dry white wine
1/2 teaspoon minced garlic
1 teaspoon minced shallot
1 lemon (zest and juice)
2 ounces feta
10 black olives
1 teaspoon dried parsley
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
2 chicken breasts
1 tablespoon garlic olive oil

combine 1/4 cup chicken broth, 1/4 cup white wine, 1/2 of the lemon (zest and juice), 1/2 tsp garlic, 1 tsp shallot, 1/2 tsp sea salt and 1/4 tsp pepper in a bowl with chicken breasts. let marinate about an hour.
combine feta, black olives and 1 tsp dried parsley in a food processor until finely chopped.
remove chicken from marinate and cut a pocket into your chicken breasts, the best way is to hold the breast in your hand and cut into about 2/3 down, leaving the bottom sealed but opening up the top to fill each with half the filling.
fill each breast with half the filling.
warm a skillet to medium heat, add garlic olive oil.
place chicken breasts in pan, cooking 6-8 minutes per side, or until juices run clear.
remove chicken from pan, add remaining 1/2 cup of chicken stock, remaining half of lemon (juice and zest) and 1 tablespoon of unsalted butter. stir with whisk to incorporate all the brown bits on the pan.
warm gravy for about 3-4 minutes.
return chicken to the pan, spooning gravy over the chicken like a warm bath.
best served with steamed green beans.