3/4 cup lemon juice, 3/4 cup extra-virgin olive oil, 3/4 cup Greek seasoning, 1tbs. lemon zest, 5 Patton's Fresh Boneless/Skinless Chicken Breasts, 4 oz. crumbled feta cheese, 15 chopped sun-dried tomatoes, 25 pitted, coarsely chopped kalamata olives (optional), 14 oz. artichoke hearts drained and quartered and chopped, 2 tbs. oil from sun-dried tomatoes
Whisk together lemon juice, olive oil, Greek seasoning, and lemon zest in a bowl. Pound chicken breasts between sheets of wax paper until 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together feta cheese, sun-dried tomatoes, kalamata olives, artichoke hearts and oil from sun-dried tomatoes in a small bowl. Set aside Preheat oven to 375°F.
Remove the chicken from the marinade, and shake off the excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling and secure with toothpicks. Place onto baking dish, seam-side down Bake in the pre-heated oven until the chicken is no longer pink, about 30 minutes. (Remember to remove toothpicks before serving.)
|Pairings||Servings||Prep Time||Ready In||Calories||Fat||Cholesterol|
Syrah (wine), Classic Whiskey Sour, Beer, Iced Tea
|0||30 minutes||30 minutes||569.00||25.40||229.00|