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Stuffed Mediterranean Chicken For Company

fast.cook's picture
Ingredients
  Chopped sun-dried tomatoes 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs), chopped
  Lightly toasted pine nuts 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
  Skinless boneless chicken breasts 4 Large
  All purpose flour 2 Tablespoon
  Olive oil 1 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs)
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced
  Tomatoes 3 , peeled, seeded and diced
  Slivered pitted kalamata olives 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. In a bowl combine sun-dried tomatoes, half the parsley, pine nuts and Parmesan cheese. With a sharp knife, slice each chicken breast lengthwise along one side, almost in half. Open each breast like a book; season with salt and pepper. Spoon in parsley mixture; fold top over and press gently to seal.
2. On a plate, lightly dredge breasts in flour, shaking off excess. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook until lightly browned on both sides. Remove to a plate.
3. Reduce heat to medium. Stir in stock, wine and garlic; cook for 1 minute. Stir in tomatoes, olives, capers (if using), and remaining parsley; cook 2 to 3 minutes or until slightly reduced and thickened. Season with salt and pepper to taste; return chicken to skillet. Return to a boil; reduce heat, cover and simmer 10 to 15 minutes or until chicken is no longer pink inside. Cut chicken into diagonal slices. Spoon sauce onto plates; arrange chicken on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Ingredient: 
Chicken
Interest: 
Quick

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