Greek Style Stuffed Peppers are packed with chicken, feta cheese, kalamata olives, sun dried tomatoes and brown rice for a heart healthy dinner loaded with flavor. 4 tablespoons sun-dried tomatoes, drained and chopped, 4 (6-ounce) boneless, skinless chicken breasts, 6 tablespoons julienned sun-dried tomatoes, 4 tablespoons roughly chopped kalamata olives, 1/4 pound feta cheese, crumbled, for garnish, Sign up for the Recipe of the Day Newsletter Privacy Policy, Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives, Parmigiano and Herb Chicken Breast Tenders, The Biggest Mistakes to Avoid When Cooking Chicken Breasts, Roast Chicken Breasts with Chinese Butter Sauce, Chicken Breasts with Tarragon-Shallot Butter, Lovers' Chicken (A Take on Chicken Piccata), Crispy-Skin Chicken Breasts with Warm Mushroom Salad, For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. 1/2 lemon, juiced. With this recipe, you just put your chicken breasts in a baking dish, add olive oil and fresh lemon juice, some seasonings, and finally, the toppings of artichokes, olives, feta cheese, etc. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition allrecipes.co.uk/recipe/12129/mediterranean-style-stuffed-chicken-breast.aspx For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. For the sauce. Heat olive oil and butter in saute pan and brown off both sides of chicken. All rights reserved. Open parchment paper heart, spray with pan spray. Add 1/2 tsp chicken broth over that. Add olives and chicken stock and bring to a boil. 4 tbsp kalamata olives, chopped. 500ml chicken stock. In a small bowl stir together olives, goat cheese, thyme, and salt and pepper to taste until combined well. 15g butter. Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Next, stick 2 toothpicks through the top and bottom layers of the chicken and place the breasts onto a baking sheet. Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Make it in advance for a quick weeknight dinner. Keep the remaining hot to serve with chicken. Elegant enough for dinner guests, but enticing enough to get 'two thumbs up' from your family. Add the garlic and cook for another minute. Wipe off any excess couscous from outside of breasts and season with salt and pepper. Add 1 tsp of parmesan cheese. Place chicken on baking sheet and place in oven for 20 minutes. Most people won't think twice about serving basic cornbread when is on the table. Add the sun-dried tomatoes and saute a few minutes more. 200g feta cheese, crumbled. Even out the stuffing by gently moving it around with your hands. Place about 1/4 of the filling on the center of each chicken breast. Information is not currently available for this nutrient. Preheat oven to 300°F. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine. Place 1/2 ounce each of cucumber, squash and zucchini on one side. Mix the breadcrumbs and salt in a shallow … Remove chicken and place on a plate. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over. Percent Daily Values are based on a 2,000 calorie diet. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes. Place 1/4 of the olive mixture in the chicken, fold back over. 4 (200g) boneless, skinless chicken breasts . Add the box of couscous, turn off heat and let stand covered for 5 minutes. Get Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 … Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add comma separated list of ingredients to exclude from recipe. 599 calories; protein 59.9g 120% DV; carbohydrates 9.7g 3% DV; fat 34.4g 53% DV; cholesterol 213.8mg 71% DV; sodium 934.3mg 37% DV. Add comma separated list of ingredients to include in recipe. Preheat the oven to 375 degrees F (190 degrees C). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. © 2020 Discovery or its subsidiaries and affiliates. Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Chicken kiev is a classic type of stuffed chicken breast. Info. https://onceamonthmeals.com/recipes/greek-stuffed-chicken-breasts Cook until sauce starts to slightly thicken. 120ml white wine. Allrecipes is part of the Meredith Food Group. Amount is based on available nutrient data. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. For the chicken. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce. Preparation. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Lightly beat the egg white with a fork in a medium bowl. You saved Stuffed Asiago Chicken Breasts to your. 350g pack couscous. Reduce by one third. Add the chicken and cook until it is heated through. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts … 15ml olive oil. Grind the salt and minced garlic into a paste using a mortar and pestle or the back side of a spoon. Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes. Because it is not stuffed, it has no spinach, and it also is easier to make when you need to get a great tasting dinner on the table fast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Then, place the filling, such as flavored butter or cheese, into the pocket. this link is to an external site that may or may not meet accessibility guidelines. And watch videos demonstrating recipe prep and cooking techniques. 4 boneless, skinless chicken breasts, butterflied (about 4 pounds) Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. To make stuffed chicken breasts, start by cutting a slit 2/3 of the way into the side of each breast to create a pocket for the filling. (Put in covered casserole and reheat in oven last 10 minutes with chicken.). Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. Place one stuffed chicken breast on top of vegetables. Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Add 1/2 cup Asiago cheese and stir until melted and smooth. The stuffing itself only consists of butter, garlic, salt, and parsley. Pit and thinly slice olives. Place about 1/4 of the filling on the center of each chicken breast. Nutrient information is not available for all ingredients. Garnish with thyme and serve immediately. Lightly grease a baking dish. https://www.myrecipes.com/recipe/mediterranean-stuffed-chicken-breasts