Brussel Sprout, Red Onion, And Feta Stuffed Chicken

1. 1

   Preheat oven to 450.

2. 2

   Melt 2 tablespoons butter in a large skillet. Add red onions and cook until soft. Stir in brussel sprouts and cayenne pepper and cook for an additional 5 minutes. Remove from heat. Season with salt and pepper to taste.

3. 3

   Cut chicken breasts in half horizontally, leaving 1 long side attached by about 1/2 an inch. Open the chicken breasts like you would a book.

4. 4

   Place plastic wrap on top of the chicken and pound breasts until they are about 1/4 to 1/2 inch thick. Remove plastic and season both sides with Kosher salt and pepper.

5. 5

   With the cut side facing up, scoop 1/3 or 1/4 of the vegetable mixture (depending on how many total chicken breasts you are using) into the center of each piece of chicken, leaving about a 1/2 inch border from the ends. Sprinkle with about 2 ounces of feta.

6. 6

   Roll chicken lengthwise (against the line of the cut you made) and tie off with kitchen twine.

7. 7

   Melt remaining 3 tablespoons of butter in skillet. Add stuffed chicken and cook on for 5-8 minutes on each side until nicely browned. Transfer chicken to a baking dish and bake for 10-12 minutes.

8. 8

   Remove from oven and let rest for 10 minutes. Remove twine and slice into 1-2 inch thick pieces.

* Per serving · 4 servings · Values may vary.