Quick n Easy Mediterranean Stuffed Chicken

4 8 ounces boneless, skinless chicken breasts
1 teaspoon oregano
½ teaspoon paprika
½ teaspoon salt coffee
¼ teaspoon black pepper
1 cup chopped baby spinach
½ cup crumbled feta cheese
¼ cup chopped roasted red pepper
1 tablespoon chopped basil
2 tablespoons kalamata olives
2 cloves garlic, minced
2 tablespoons olive oil, divided

Quick and easy instructions for Mediterranean stuffed chicken
Preheat oven to 400° F.
Dry chicken dry with paper towels. Make a horizontal incision in the thickest part of the chicken breast to create a pocket, being careful not to cut all the way through.
Season the chicken breasts with oregano, paprika, salt and pepper, then rub the seasoning on both sides.
In a small bowl, combine spinach, feta cheese, roasted red peppers, basil, olives, garlic, and 1 tablespoon olive oil.Also stuff the chicken breasts with the mixture. To close each bag, use a pair of toothpicks.
Heat remaining olive oil in a large ovenproof pan or cast iron skillet. Add the stuffed chicken and grill until golden brown, about 3 minutes per side.
Place the pan, uncovered, in the oven for 15 to 18 minutes or until done.NOTE:

Storage: Store leftovers in an airtight container. It will last for up to three days

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