Feta And Olive Stuffed Chicken

1. 1

   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.

2. 2

   combine feta, black olives and 1 tsp dried parsley in a food processor until finely chopped.

3. 3

   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.

4. 4

   fill each breast with half the filling.

5. 5

   warm a skillet to medium heat, add garlic olive oil.

6. 6

   place chicken breasts in pan, cooking 6-8 minutes per side, or until juices run clear.

7. 7

   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.

8. 8

   warm gravy for about 3-4 minutes.

9. 9

   return chicken to the pan, spooning gravy over the chicken like a warm bath.

10. 10

    best served with steamed green beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.