Olive, Feta, Roasted Red Pepper and Kale Stuffed Chicken
4 servings
Ingredients
- 4 Chicken breasts
- 1/2 -1 garlic bulb, roasted (amount depends on your preference for garlic)
- 2 Tbsp olive oil + 1 tsp for garlic roasting
- 6oz brick of feta
- 1/2 cup California black olives, chopped
- 1/2 lemon, juiced
- 1/2 lemon zest
- 1/2 cup Kale, finely chopped
- 1/4 cup roasted red pepper, chopped into small pieces
- 2 tsp fresh thyme (more or less to taste)
- Salt and pepper to taste
- Non-stick cooking spray
Directions
Roasted Garlic
- Preheat oven to 400F.
- Pour 1 tsp of olive oil over garlic clove, wrap in tin foil and bake for 25-30 minutes or until golden. Once garlic is cool enough to handle, squeeze roasted garlic into a small dish and set aside.
Filling
- Crumble feta with your hands into small pieces. Add in the 2 Tbsp of olive oil, black olives, lemon juice, lemon zest, kale, roasted red pepper, thyme and desired amount of roasted garlic. Set aside and prepare chicken. The filling can be prepared ahead of time, covered and refrigerated until ready to use.
Chicken
- Preheat oven to 400F (if not already preheated from roasting garlic). Spray a baking dish with non-stick cooking spray. Cut chicken breast in half length-wise, place in a plastic bag and pound with a mallet until about 1/2 – 3/4 inch thick.
- Place 1/4 cup of the filling mixture into the middle of the chicken breast. Depending on the size of your chicken breast, you may need a little more or a little less filling. You may have some filling leftover (see note below on what to do with leftover filling).
- Roll chicken up and place in the baking dish seam side down. Sprinkle with salt and pepper. Cook in the oven for 20-25 minutes. Serve as is or slice in 1-1 1/2 inch increments to reveal the beautiful filling.
Notes
- Note: You can save leftover feta filling to use as a spread on sandwiches or as a dip for crackers. Make sure that the leftovers have not come in contact with the raw chicken through utensils or your hands.
