I wanted to do something special for the 50th recipe, so I decided to stuff chicken breasts! We have done this before on the blog but I wasn't super pleased with how it came out, because the plain cream cheese was too bland. So this time we've amped it up by making the stuffing with a more flavorful cheese and adding a lot of seasoning.
Mediterranean Stuffed Chicken
- 3 boneless, skinless chicken breasts, pounded thin
- 1 onion, diced
- 1/2 jar roasted red peppers, chopped
- 4 oz package crumbled feta
- salt and pepper
- balsamic vinegar
- olive oil
Preheat oven to 350. Spray baking sheet lined with foil with cooking spray.
Saute onions for 5 minutes until tender. Let cool. Mix onions, peppers, cheese, and a dash of salt and pepper together. Sprinkle salt and pepper over flattened chicken breasts. Spread onion, pepper, cheese mix over chicken breasts. Roll chicken breasts around stuffing and secure with toothpicks. Sprinkle rolls with salt and pepper, place on baking sheet. Drizzle chicken with balsamic vinegar and olive oil.
Bake for 30-45 minutes.
Serve with rice, or a greek salad.