Mediterranean Chicken

Andrew McCaul
Serves 4 Hands-On Time: 20m Total Time: 30m

Ingredients

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

Directions

  1. Preheat 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 of the olive oil over medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown. Transfer to an ovensafe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes.
  4. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through. Add the spinach and cook until slightly wilted. Slice the chicken and serve it with a squeeze of lemon juice and the capers (if desired), with the spinach on the side.
     
March 2005

Quick Tip

Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.

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.

Did you try this recipe? How did you like it?

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