Greek Style Stuffed Chicken

OK, Here is another Men's Health Belly-Off recipe.  We are working our way through the book and almost nearing the end.  This dish was pretty good.  It wasn't our favorite though.  I thought I was going to love it, but there was something about it that didn't seem to sit well with us.  We are both still a little under the weather so that might have something to do with it, but the vinegar was a little too much for us.  Than being said, I am starting to realize that adding pine nuts and feta to anything makes it better.  Big fan of those ingredients!


Overall, It was a pretty easy recipe, but didn't blow our socks off. 

• 2 6 oz chicken breasts
• 2 tbsp chopped sun-dried tomatoes
• 2 tbsp crumbled feta cheese
• 2 tbsp chopped olives
• 1 tsp minced garlic
• 1 tbsp pine nuts
• 1 tbsp balsamic vinegar
• extra-virgin olive oil
• salt
• black pepper

Directions

1.

Preheat the oven to 450°F. Toss together the tomatoes, feta cheese, olives, garlic, pine nuts, and vinegar.

2.

Rub the chicken with olive oil, salt, and pepper. Using a small, sharp knife, carefully cut a slit along the thick part of each chicken breast, creating a pocket. Add enough stuffing to fill each pocket and transfer the chicken to a baking sheet.

3.

Bake for 15 minutes. Top with any remaining stuffing.