Stuffed Chicken Breasts with White Bean Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 skinned and boned chicken breast halves |
1 (4-ounce) package crumbled feta cheese |
1/4 cup chopped kalamata olives |
1 tablespoon capers |
1 teaspoon paprika |
2 tablespoons olive oil |
2 (16-ounce) cans navy beans, drained |
4 garlic cloves |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon lemon juice |
Directions:
1. Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
2. Stir together cheese, olives, and capers; spread evenly over chicken breasts. Roll up, starting at a short side; secure with wooden picks. Sprinkle evenly with paprika.
3. Brown chicken on all sides in hot oil in a skillet; cover and reduce heat. Cook 20 minutes or until done.
4. Process beans and next 4 ingredients in a food processor until smooth, stopping to scrape down sides. Pour into a small saucepan, and cook over medium heat, stirring occasionally, until thoroughly heated. Serve with stuffed chicken.
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