Mediterranean Stuffed Chicken Breasts

These Mediterranean Stuffed Chicken Breasts are elegant enough for entertaining but simple enough for a weeknight meal.  You can even stuff the chicken breasts the night before and let them refrigerate overnight.  This recipe packs flavorful and bold ingredients in a Mediterranean twist on a stuffed chicken breast.  Serves well with quinoa, couscous, wild rice or a salad.  For a different spin on the recipe add or substitute roasted red peppers, artichokes, black olives or any combo that you like.  Serves 4.

Ingredients:

- 4 boneless skinless chicken breasts (approx. 6 oz. each)

- 1/4 c. sundried tomatoes, chopped or julienned (I buy the jarred kind in olive oil)

- 1/4 c. crumbled feta cheese

- 1/2 c. mushrooms, chopped

- 1/3 c. chopped fresh basil (approx. 8-10 leaves)

- 2 green onions, chopped

- 3 1/2 T olive oil (2 1/2 for stuffing mixture, remainder to drizzle chicken)

- pinch red pepper flakes

- S&P

Directions:

1.  In a medium mixing bowl, combine the sundried tomatoes, feta cheese, mushrooms, basil, green onions, olive oil, red pepper flakes and stir.  Salt & Pepper to taste.

2.  Cut a 1-1.5" slit into the thickest end of the chicken breast.  Insert a paring knife into the slit to start a pocket for the stuffing.  Very carefully with the knife or your finger continue to create the pocket, making sure not to cut through the chicken breast.  Repeat this process for each of the chicken breasts.

3.  Stuff 1/4 of the stuffing mixture into each chicken breast.  Use a toothpick or two to close up each of the stuffing holes.

4.  Rub the outside of each chicken breast with a drizzle of olive oil, salt and pepper.

5.  Grill over medium heat until chicken is cooked through, flipping halfway through (approx. 8-10 minutes per side)  Let chicken rest for 5-10 minutes and slice prior to serving.

                                                                      Sliced and ready to eat

Stuffing Mixture