Mediterranean Stuffed Chicken

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
255
protein 
30 g
sodium 
520 mg
carbohydrates 
12 g
fat 
10 g
fiber  
3 g
cholesterol 
78 mg
Servings 
4
Ingredients 

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

Instructions 
  1. In a medium bowl, combine olives, artichoke hearts, dried tomatoes, cherry tomatoes, red onion, black pepper and basil. Let sit for 20 minutes.
  2. Preheat oven to 400F.
  3. 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.
  4. Serve 1 stuffed chicken breast.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.