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Chicken Breasts Stuffed with Sun-dried
Tomatoes, Feta, Olives and Pine Nuts

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rise in the sour, pungent taste of these black olives between the teeth.
A taste older than meat, older than wine. A taste as old as cold water."
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Santorini, Greece
Photographic Print
Bibikow, Walter
Buy at AllPosters.com
 

La Belle Cuisine

Chicken Breasts Stuffed with
Sun-dried Tomatoes, Feta, Olives
and Pine Nuts
The Caprice, Tiburon, CA
Gourmet Archives

1/2 cup finely chopped red onion
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 cup pitted Kalamata olives
cut into thin strips
1/4 cup pine nuts, toasted lightly
1/2 cup drained oil-packed sun-dried
tomatoes, rinsed, patted dry,
cut into thin strips
1/4 pound feta cheese, crumbled
(about 1 cup)
2 tablespoons freshly grated Parmesan
1 tablespoon fresh marjoram, or
1 teaspoon dried
2 whole boneless chicken breasts
with skin, halved

Preheat oven to 350 degrees F.
In a large ovenproof skillet cook onion in 1 tablespoon oil over moderate
heat, stirring, until softened. Add garlic and cook, stirring, 1 minute.
Transfer the mixture to a bowl and let cool. Stir in the olives, pine nuts,
tomatoes, cheeses, marjoram and salt and pepper to taste, stirring
until combined.
Insert a sharp paring knife into thicker end of each chicken breast half
and cut a lengthwise pocket carefully, making it as wide as possible with-
out puncturing sides. Fill each breast half with one-fourth of the filling.
In the cleaned skillet heat the remaining 1 tablespoon oil over moderately
high heat until hot but not smoking and brown chicken, skin sides down. Leaving the chicken skin sides down, transfer skillet to oven and bake
until just cooked through, about 12 minutes. Serves 4.

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