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Greek Chicken

This recipe earned me first place in a local cooking contest a few years ago. For special occasions, I add four to six sun-dried tomatoes (soaked and drained according to package directions) to the cheese mixture before blending. —Nina Ivanoff, Prince George, British Columbia
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves
  • 2 cups (8 ounces) crumbled feta cheese
  • 1 can (4-1/2 ounces) chopped ripe olives, drained
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon dried oregano
  • 2 tablespoons dry white wine or chicken broth
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon dried thyme
  • 1 medium onion, sliced

Directions

  • Flatten chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken; roll up and tuck in ends. Secure each with a wooden toothpick.
  • In a bowl, combine wine, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion.
  • Cover and bake at 350° for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.

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