Chicken is on the menu tonight!
All the great flavors of the Mediterranean… stuffed into organic chicken breasts.
Mouth. Watering.
Do you love moist, tender, succulent, flavorful chicken? Good. This recipe is for you. Yes… just for you.
I was lucky enough to have my dear friend, Kim, share this incredible recipe with me. I can see why she was so excited to share… oh my gosh… It is so delicious!
This dish called for olives, and I knew where I wanted to go to get just the right ones! Greek Olives that is.
Can you believe the farmer’s markets are now open? I am sure I was just talking about snow a few weeks ago here in Denver. Now, this week, I grabbed my tattered “wholefoods®” reusable bag and filled it to the top with fresh organic veggies, home-made pasta, my favorite local Colorado goat cheese, flax seeds, olives, fresh farm eggs and even a fresh loaf of jalapeno cheese bread.
So many of the fresh ingredients I needed to make this Greek Chicken dish were there for the pickin’. I was also excited to see all the fresh local honey, the oils, gluten-free desserts, and fresh salsas. You can bet I will be back there again next Saturday for next week’s menus.
I could not wait to eat this Greek chicken. I had my knife and fork out anticipating the first bite. It was a wow moment. But, then again, I love the flavors of the Mediterranean region. I lived in Turkey for a few years and got hooked on their healthy diet.
What is a Mediterranean diet you might ask? One that consists of a variety of vegetables, fruits, nuts, seeds, legumes, whole grains, herbs, onions, spices, fish, and the very best olive oil. And oh yes… while living in Turkey we ate a lot of Kashar or Beyaz Peynir (similar to feta) cheese and strained yogurt – cow and goat (similar to what we eat here called Greek yogurt) … on just about everything!
With this dish… on this day – fried potatoes with rosemary and caramelized carrots made it one AMAZING meal!
If you are out to impress your friends, family, in-laws or even neighbors – this just might be that ONE dish!
This is such Is such a good dish for Sunday supper. Or… it’s a good dish for Monday, Tuesday, Wednesday, Thursday, Friday or Saturday! Just sayin”…
Enjoy this luscious dish. It is good and healthy, wholesome and superbly delicious!
Teri~
- 4 boneless skinless organic chicken breasts halves
- 8 oz. feta cheese (I have also used goat cheese and it was delicious!)
- 4 oz. chopped greek olives
- 2 tbsp. olive oil, divided
- ½ tsp. dried oregano
- ½ tsp smoked paprika
- 2 tbsp dry white or chicken broth
- 1 tsp coconut sugar
- 1 tsp balsamic vinegar
- 2 cloves garlic, minced
- ¼ tsp dried thyme
- 1 medium onion, peeled and sliced
- Flatten chicken breasts to ⅛-in. thickness; set aside.
- In a food processor or blender, combine the cheese, olives, 1 tbsp olive oil and oregano, and smoked paprika; cover and process until mixture reaches a thick chunky paste consistency,
- Spread over chicken breast; roll up an tuck in ends.
- Secure with a wooden toothpick.
- In a bowl combine wine or broth, sugar, vinegar, garlic, thyme and remaining olive oil.
- Pour into ungreased baking dish.
- Place chicken over onion.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and baste with pan juices.
- Bake 15-20 minutes longer or until chicken juices run clear.
- Garnish, plate, serve and enjoy!