Nutrition Information (per serving)
2 Tbsp chopped Kalamata olives
½ cup canned artichoke hearts, drained and chopped
3 Tbsp chopped sun-dried tomatoes
3 Tbsp chopped cherry tomatoes
2 Tbsp chopped red onion
½ tsp freshly ground black pepper
2 tsp chopped fresh basil
4 skinless chicken breast halves, boned and defatted
½ cup crumbled Feta cheese
1 Tbsp extra virgin olive oil
- In a medium bowl, combine olives, artichoke hearts, dried tomatoes, cherry tomatoes, red onion, black pepper and basil. Let sit for 20 minutes.
- Preheat oven to 400F.
- Cut chicken breast horizontally, ¾ of the way through to make a pocket. Stuff with ¼ cup vegetable mixture and 2 tablespoons Feta. Season outside of chicken with salt and pepper. Heat a sauté pan with 1 tablespoon olive oil. Over medium-high heat, sear chicken breast until golden brown, about 2 minutes on each side. Transfer to oven and bake for 10 to 15 minutes, or until chicken is cooked through.
- Serve 1 stuffed chicken breast.