How can you go wrong with stuffed chicken? Well, we happen to think that you really can’t! We have made a lot of stuffed chicken recipes in our time but this one is a current stand out. The combination of these ingredients is just so perfect and the best part is, it’s super easy to make! This is one of those dishes that can be an easy weeknight dinner for the family yet it’s pretty enough to serve to friends if you are entertaining. That’s a total Win in our books…it’s like a two for one! We are just so into the combination of tomatoes, mushrooms, olives, feta and fresh herbs and quite frankly, we were totally inspired to make this dish because these were ingredients that we had on hand.
How lucky for us right? Sometimes you just have to get those creative juices flowing and you may surprise yourself! We assure you that you are going to want to make this dish soon! Like, this week. Or, tonight. Or right now!
- 2 Tbsp butter
- 2 portabello mushrooms - stems removed and chopped
- ⅓ C chopped kalamata olives
- 1 C cherry tomatoes halved
- ¼ C chopped basil
- 1 sprig rosemary, stem removed and chopped
- 2 oz feta cheese
- 4 skinless, boneless, preferably organic chicken breasts pounded out
- 1 Tbsp good quality olive oil
- S & P
- Heat oven to 375 degrees. Heat a skillet over medium heat, add butter until melted. Add mushrooms and tomatoes, sautee for 5 minutes. Add olives, basil, and rosemary and sautee for an additional 2 minutes. Remove from heat and add feta. Season with pepper to taste - no need to salt because of the salt in the olives.
- Lay pounded chicken on wax paper. Place ¼ of mixture on the chicken and roll, secure with a toothpick. Follow same steps with remaining chicken breasts. Salt and pepper both sides of chicken.
- Heat 1 tbsp of olive oil in ovenproof skillet over medium high heat. Place chicken on skillet, flip after 3 minutes or until golden brown and cook the other side equally. Transfer chicken to oven for an additional 10-15 minutes until chicken is cooked through.