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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe earned me first place in a local cooking contest a few years ago. For special occasions, I add four to six sun-dried tomatoes (soaked and drained according to package directions) to the cheese mixture before blending. Nina Ivanoff, Prince George, British Columbia Ingredients:
4 boneless skinless chicken breast halves |
2 cups (8 ounces) crumbled feta cheese |
1 can (4-1/2 ounces) chopped ripe olives, drained |
2 tablespoons olive oil, divided |
1/2 teaspoon dried oregano |
2 tablespoons dry white wine or chicken broth |
1 teaspoon sugar |
1 teaspoon balsamic vinegar |
1 garlic clove, minced |
1/4 teaspoon dried thyme |
1 medium onion, sliced |
Directions:
1. Flatten chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken; roll up and tuck in ends. Secure each with a wooden toothpick.
2. In a bowl, combine wine, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion.
3. Cover and bake at 350° for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear. Yield: 4 servings.
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