Cheesy Stuffed Mediterranean Chicken

Ingredients

  • 3 Boneless Skinless Chicken Breasts
  • ⅓ Cup Balsamic Vinegar
  • 2 Teaspoons Greek Seasoning
  • 2 Cloves of garlic, minced
  • 6 spinach leaves
  • Sun dried tomato pesto
  • 1 Roma Tomato, sliced thin
  • ⅓ cup Sliced Olives
  • 3-6 Slices Part Skim Low Moisture Mozzarella cheese
  • ½ Cup Balsamic Vinegar
  • 2 Tablespoons Brown Sugar
  • Zest of ½ Lemon

Directions

  1. Place all of the marinade ingredients in a Ziploc bag and add the chicken. Seal it, pressing out as much air as possible and place in the fridge for 30 minutes or up to 1 day.1. Place all of the marinade ingredients in a Ziploc bag and add the chicken. Seal it, pressing out as much air as possible and place in the fridge for 30 minutes or up to 1 day.
  2. Preheat the oven to 350 degrees.
  3. Butterfly the chicken by slicing it open, leaving the back connected like a butterfly. Place mozzarella, pesto, spinach, tomatoes and olives inside and seal closed with toothpicks.
  4. Whisk together the vinegar and brown sugar. Set aside.
  5. Heat a pan to medium high heat with a drizzle of olive oil.
  6. Once shimmering, place the chicken in the pan and turn to medium low heat. cook for 4 minutes and once browned, turn over. Add the balsamic and brown sugar mixture and cook for 5 minutes. Place in the oven for 15-20 minutes or until cooked through. Cover with the pan drippings and serve!

 

Notes: 

Recipe by:

Recipe courtesy of Carrian Cheney