Olive & Feta Stuffed-Chicken Breasts with Lemon Tahini Sauce
I stumbled upon a version of this recipe about 4 years ago on marthastewart.com, I’ve since made it my own and using many varying sauces and cheeses depending on the mood. This is a massive crowd pleaser, so if you want to impress people with something deceivingly simple, this is definitely the chicken dish for you!
What you’ll need:
For the Chicken
4 boneless, skinless chicken breasts, trimmed of fat
10-12 pitted kalamata olives, sliced or coarsely chopped
6 oz crumbled feta cheese
Freshly ground salt and pepper
1. Using a small, sharp knife, cut into the fullest side of each chicken breast making a deep incision into the meat to form a pocket across each breast. Use your hand on the top of the breast to feel the knife move as to not puncture unnecessary holes in the breast. Stuff some of the cheese/olive mixture into each breast then season liberally with pepper and gingerly with salt.
2. Heat about 2 tablespoons EVOO in a skillet over medium-high heat. Cook chicken for 6 minutes on each side. Don’t flip the breasts more than once, you want to leave it alone for the full 6 minutes to create the beautiful golden color and to let it release on it’s own from the pan, it won’t stick if it’s browned.
3. Let chicken rest for 5 minutes. You can slice it to show off the cheese and olives stuffed inside, or you can serve each breast whole.
For the Lemon-Herb Tahini Sauce (courtesy of foodnetwork.com)
1/2 cup flat-leaf parsley
1/3 cup fresh lemon juice (about 1 1/2 lemons)
1/4 cup water1/4 cup tahini
Freshly ground black pepper
1. Combine all the ingredients in a small food processor (or blender), until well combined. The sauce will be a gorgeous pale green.
This entry was published on December 27, 2012 at 2:29 pm and is filed under Uncategorized
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