Ingredients Jump to Instructions ↓

  1. 8 boneless, skinless chicken breasts, pounded to 1/4-inch thickness

  2. 3 tablespoons olive oil, divided

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon freshly ground black pepper

  5. 2 teaspoons dried cilantro

  6. 2 cloves garlic, finely minced

  7. 24 black olives, sliced

  8. 1/3 cup diced onion

  9. 4 pepperoncini peppers, diced

  10. 8 ounces feta cheese

  11. 1/2 pound herb seasoned stuffing

  12. 2 eggs, beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Brush chicken with 2 tablespoons of olive oil and sprinkle with salt, pepper and cilantro. In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion and peppers; sautÈ just until tender, about 2 minutes.

  2. Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1 ounce of feta cheese. Fold chicken around the mixture; secure with picks. In shallow dish, place stuffing and in another dish, place eggs. Dip each chicken roll first in egg, then in stuffing.

  3. Line baking dish with foil and arrange chicken in single layer. Bake in oven about 30 minutes or until fork can be inserted in chicken with ease.


Send feedback