Mediterranean Stuffed Chicken Breasts
Serves: 2 Cook Time: 25 min Prep Time: 20 min
- 2 Boneless, Skinless Chicken Breasts (8 oz each)
- 1/4 Pound Spanish Feta, crumbled
- 1 Handful of Arugula, chopped
- 1/2 Cup Sun dried Dried Tomatoes in oil, drained, roughly chopped
- Salt and Pepper to taste
- 1/3 Cup Flour
- 2-3 Tablespoons Olive Oil
DirectionsPreheat oven to 350 F. To make the stuffing combine feta, tomatoes, arugula and toss. Season with salt and pepper. In order to stuff the chicken, make a slit horizontally on the thickest side of the chicken. Make the slit about 2/3 of the way through the breasts horizontally. Then split the stuffing in half and stuff into each chicken breast. You may have to be a little forceful to make it all fit.
Season the chicken with salt and pepper. Next dredge the chicken in flour and shake off the excess. Heat a large enough pan to fit both chicken breasts. Add oil and heat until it smokes. Add chicken on what would be skin side down. Now I know it will be hard but don't touch for 3-4 minutes in order to sear the breast. Then repeat on the bottom side.
Once finished place on a parchment lined tray and bake 15-20 minutes or until the chicken reaches 165 F. Serve over dressed arugula.
Finished chicken served over arugula
- 4 Cups Arugula
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 Lemon, juiced
- Season will salt and pepper
Toss arugula in lemon juice, olive oil and season.
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