Feta and Olive Stuffed Chicken Breasts

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   Preheat oven to 375 degrees F.

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   2.

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   Wash chicken breasts and pat dry.

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   Trim any gristle or fat.

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   3.

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   Place the chicken breasts, one at a time, between two sheets of plastic wrap and seal edges of wrap together.

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   Pound flat and thin using a meat tenderizer mallet.

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   (This is the fun part.

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    Really get your frustrations out on that chicken!)

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    4.

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    Rub both sides of the chicken breasts with salt and garlic powder to taste.

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    5.

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    Place a small mound of feta and chopped black olives in the center of each breast and roll up the edges until the filling is completely sealed in.

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    Close the rolled breast with toothpicks to keep it all together.

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    6.

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    Carefully brush the chicken breasts with the beaten egg, then dredge in the panko breading until completely coated.

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    7.

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    Place breasts in a greased glass baking dish, making sure they do not touch.

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    8.

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    Bake, uncovered, at 375 degrees for 30-40 minutes or until chicken is cooked through and bread crumbs are lightly browned.

* Per serving · 4 servings · Values may vary.