Mediterranean Chicken

Mediterranean Chicken
Andrew McCaul
Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

4
5- to 6-ounce boneless, skinless chicken-breast halves
2
ounces
crumbled Feta
4
tablespoons
black-olive tapenade or paste
4
tablespoons
olive oil
1/2
teaspoon
freshly ground black pepper
1/2
cup
store-bought fresh salsa
1
5-ounce package baby spinach
1
large lemon
4
tablespoons
capers packed in liquid (optional)

Directions

  1. Heat oven to 375° F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.
  2. In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket.
  3. In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown.
  4. Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes.
  5. When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through.
  6. Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 54 %
  • Calcium 129 mg
  • Carbohydrate 5 g
  • Cholesterol 99 mg
  • Fat 21 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 35 mg
  • Sat Fat 5 g
  • Sodium 521 mg
What does this mean? See Nutrition 101.