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Mediterranean Chicken

Mediterranean Chicken
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Serves 4| Hands-On Time: | Total Time:



  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.
March, 2005

Nutritional Information

  • Per Serving
  • Calories 352Calories From Fat 54%
  • Calcium 129mg
  • Carbohydrate 5g
  • Cholesterol 99mg
  • Fat 21g
  • Fiber 1g
  • Iron 2mg
  • Protein 35mg
  • Sat Fat 5g
  • Sodium 521mg
What does this mean? See Nutrition 101 .

Quick Tip

Feta cheese chunks
Crumbled Feta sold in supermarkets can be dry, flavorless, and treated with additives. It’s worth buying a block of cheese and crumbling it yourself.

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