Mediterranean Style Stuffed Chicken Recipes

MEDITERRANEAN STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.

MEDITERRANEAN STUFFED CHICKEN RECIPE - (4.6/5)

Steps:

• Preheat your oven to 450 degrees. Roast the red pepper by placing it on a rimmed baking sheet and cooking it for about 30 minutes. Rotate the pepper every 10 minutes or so until all sides are charred. Remove the pepper from the oven and place it in a paper bag or an air-tight container. Allow the pepper to rest for about 10 minutes or so, then peel off the outer skin and discard it. The skin should peel off pretty easily at this point. Dice the roasted pepper and set aside. Alternatively, you can buy roasted red peppers from the store if you don't want to roast your own. Place each chicken breast in a ziplock bag and use a meat mallet to pound it until it is 1/4 inch thick. Season both sides of the chicken with salt, pepper, and garlic powder. In a small bowl, combine feta cheese, diced roasted red pepper, basil, and parsley. Divide the filling mixture evenly among the four chicken breasts. Place the filling in the center, then fold the sides in and use toothpicks to secure the chicken shut. In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken in the skillet, and cook for a few minutes on each side, until the chicken is nicely browned. Reduce the heat down to medium and pour in 1/2 cup chicken broth, or enough to cover the bottom of the pan. Allow the chicken to continue cooking for another 8-10 minutes, or until the juices run clear and its cooked through. Remove the toothpicks before serving.

MEDITERRANEAN-STYLE STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
• Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
• Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
• Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

MEDITERRANEAN STUFFED CHICKEN BREASTS

Steps:

• 1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
• 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
• 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.

MEDITERRANEAN-STYLE STUFFED CHICKEN

Steps:

• Heat oven to 325°F.
• Combine first 6 ingredients. Add 1 Tbsp. thyme; mix well. Use small sharp knife to cut pocket in thick long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with cream cheese mixture.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until browned on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray; cover. Reserve drippings in skillet.
• Bake 25 to 30 min. or until chicken is done (165ºF). Meanwhile, add wine and broth to drippings in skillet; cook on medium heat 10 min. or until liquid is reduced by half, stirring frequently to scrape up browned bits from bottom of skillet. Stir in remaining thyme.
• Slice chicken. Serve topped with sauce.

MEDITERRANEAN STUFFED CHICKEN BREASTS

Steps:

• Preheat broiler.
• Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
• Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl.
• Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
• Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.