Greek Stuffed Chicken
Delicious new recipe from our friends at
Dixie Chik Cooks.
Ingredients
For the chicken:
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1 lb. boneless, skinless chicken breasts
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Moore's Zesty Garden Herb Marinade
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1 yellow onion, sliced
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1/2 lb. mushrooms, sliced
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2 tbsp. salted butter
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1 tbsp. balsamic vinegar
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4 oz. feta cheese, crumbled, plus more on top
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3 tbsp. capers
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6 Castelvetrano olives, pitted and chopped
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Grits, cooked
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Flat leaf parsley, chopped
For the pan sauce:
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2 tbsp. butter
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1 tbsp. balsamic vinegar
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1 tsp honey
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1 tsp. flour + 1 tbsp water, whisked together
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1 tsp salt
Instructions
For the Chicken:
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Place chicken breasts in a large zip lock bag with marinade, seal and refrigerate for at least 3 hours.
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Caramelize onions and mushrooms in butter over medium heat, stirring occasionally; stir in balsamic vinegar and toss.
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Combine onions and mushrooms with feta, olives and capers.
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Cut a slit in the thickest side of chicken breasts and stuff with onion mixture; wrap with twine and tie to secure.
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Grill or broil until done.
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Serve over grits.
For the Pan Sauce:
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Combine everything in a pan over medium high heat and whisk until thickened.
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Pour over chicken and grits.
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Top with more Feta and parsley.