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Chicken Breasts Stuffed with Feta, Olive and Red Pepper Recipe

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This recipe for Chicken Breasts Stuffed with Feta, Olive and Red Pepper is from The Koplitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup crumbled feta cheese;
¼ cup pitted Kalamata olives, chopped;
¼ teaspoon dried dill;
¼ teaspoon dried marjoram;
4 (4-ounce) boneless, skinless chicken breast cutlets;
1 (7-ounce) jar roasted red peppers, drained and rinsed;
4 (18-inch) lengths of kitchen twine;
1 teaspoon olive oil;
¼ teaspoon black pepper.
Directions:
Directions:
1. Heat grill;
2. Combine feta, olives, dill and marjoram in a bowl;
3. Pound the chicken to ¼ inch thickness. Divide the cheese mixture evenly among the 4 breasts, leaving a ½ inch border around the perimeter. Top with red pepper strips and roll up each breast until it overlaps; secure with the twine. Brush the outsides with olive oil and season with pepper.
4. Grill 4 minutes or until undersides are well marked. Turn a quarter turn, cook again until well marked on the undersides and again turn. Continue the process until the chicken is cooked through – about 16 minutes in all.
Number Of Servings:
Number Of Servings:
4

 

 

 

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