Serves: 2
If you want a very flavourful chicken dish full of veggies and feta cheese then this one is for you. The juices could easily be put overtop of plain rice. I served with fried beans and a couple of slices of baguette bread to soak up the wonderful juices.
Ingredients
2 tbsp olive oil
1 shredded carrot
1 shredded zucchini
½ finely chopped onion
1 finely chopped bell pepper
10 large pimento stuffed olives sliced
1 cup cube chopped feta cheese
2 chicken breast
Lawry’s garlic salt or salt and pepper to taste
Cooking spray
1 cup shredded Friulano cheese
Directions
Preheat oven to 390°F
Heat oil in large skillet and sauté carrots, zucchini, onion and pepper until onion is translucent
Add sliced olives and cook for two minutes
Add feta cheese and stir well. Take off heat
Butterfly chicken and season with garlic salt
Place chicken between two pieces of saran wrap and pound both sides to ¼ inch thick
Scoop two tablespoon onto one side of chicken and roll up, do this for both pieces
Spray coverable baking dish with cooking spray
Add chicken and top each piece with 1/2 of the remaining veggie mix
Bake for 45 minutes covered
Uncover chicken and sprinkle half of shredded cheese on each piece of chicken
Bake for 10 minutes, take out of oven and let sit for 5 minutes before serving
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