CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES, AND PINE NUTS

CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES, AND PINE NUTS image

Yield 4 People

Number Of Ingredients 10

1/2 c finely chopped red onion
2 tbsp olive oil
1 1/2 tsp minced garlic
1/2 c. pitted Kalamata olives OR other brine cured olives, cut into thin strips
1/4 c pine nuts, toasted lightly
1/2 c drained oil packed sundried tomatoes, rinsed, patted dry, cut into thin strips
1/4 lb Feta cheese, crumbled (about 1 c)
2 tbsp freshly grated Parmesan cheese
1 tbsp fresh marjoram OR 1 tsp dried, crumbled
2 whole boneless chicken breasts, with skin, halved

Steps:

Preheat oven to 350. In a large ovenproof skillet cook onion in 1 tbsp oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 min. Transfer mixture to a bowl and let cool. Stir in olives, pine nuts, tomatoes, cheeses, marjoram, salt, and pepper to taste, stirring until combined. Insert a sharp paring knife into thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing sides. Fill each breast half with 1/4 of the filling. In the cleaned skillet heat remaining tbsp oil over moderately high heat until hot, but not smoking, and brown chicken, skin sides down. Leaving chicken skin sides down, transfer skillet to oven and bake until cooked through, about 12 minutes.