1/2 C lemon juice
1/2 C olive oil
2 t garlic minced
1 T dill rough cut
2 t salt
Fresh ground pepper
4 boneless, skinless chicken breasts pounded*
3 Shitake mushrooms diced
3/4 C brined Feta crumbled
2 T dill fine chopped
1 garlic clove minced
4 T Kalmata olives chopped
1 t lemon juice
3 T olive oil
4 stuffed chicken breasts
1 T chopped dill,
Heat oven to 350º Serves 4
Place chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch in thickness.
Mix marinade ingredients together in medium bowl and add the chicken. Toss the breasts in the marinade then cover with plastic wrap and refrigerate for four hours.
Add stuffing ingredients together in medium bowl and set aside.
Remove breasts from marinade and put at least 3 tablespoons or more of stuffing on each breast, fold and use toothpick to seal stuffing. Set aside remaining marinade.
Heat olive oil in oven ready skillet over high heat. Cook chicken breast 3 minutes per side. Drizzle set aside marinade on breasts. Place in oven and bake to 165º F or about 20 minutes.
Remove and cover breasts with foil. Rest for 5 minutes.
Plate chicken breasts and spoon any left over jus over the breasts and reserved dill. Serve with roasted fingerlings with a big dollop of Tzatziki sauce and a green salad.
* I pound the chicken to get a consistent thickness for cooking. You can cut a slit in the breasts and stuff but I found that the breasts have different thicknesses and can be over baked in thinner sections.
*If any stuffing is leftover I sprinkle it on the fingerlings toward end of the roasting cycle.