The Olive Bin

Mediterranean Stuffed Chicken Breast

Preheat oven to 375F. Using a sharp knife, cut a slit in the sides of the chicken breasts, forming a pocket. Be careful not to cut all the way through. Combine the Feta, tomatoes, olives, parsley, green onions, and 1 T of the Dill Oil in a bowl. Stir until well mixed. Carefully stuff the chicken breasts with the Feta mixture and seal the sides shut with water if necessary. Don’t overfill. Heat a large skillet over medium high heat. Add the remaining Dill Oil and sear each chicken breast until browned on both sides. Transfer to a parchment lined baking sheet. Bake for 12-15 mins, until chicken is cooked through. Allow the chicken to rest for 5—10 mins before slicing and serving
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Ingredients

4 boneless, skinless chicken breasts

1/4 C crumbled Feta cheese

1/4 C chopped sun dried tomatoes, not packed in oil

1/4 C chopped Kalamata olives

1 T parsley

2 green onions, chopped

2 T of The Olive Bin's Dill Olive Oil

Directions

  1. Preheat oven to 375F.
  2. Using a sharp knife, cut a slit in the sides of the chicken breasts, forming a pocket. Be careful not to cut all the way through.
  3. Combine the Feta, tomatoes, olives, parsley, green onions, and 1 T of the Dill Oil in a bowl. Stir until well mixed.
  4. Carefully stuff the chicken breasts with the Feta mixture and seal the sides shut with water if necessary. Don’t overfill.
  5. Heat a large skillet over medium high heat. Add the remaining Dill Oil and sear each chicken breast until browned on both sides.
  6. Transfer to a parchment lined baking sheet. Bake for 12-15 mins, until chicken is cooked through. Allow the chicken to rest for 5—10 mins before slicing and serving

Associated Products

Dill Olive Oil
Dill Olive Oil
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