While shopping in Trader Joe’s with my mom the other day, I decided that I wanted to make Greek chicken. So I figured I’d buy all the ingredients and find a recipe when I got home. But when I got home, I couldn’t find a recipe that made me happy, so I decided to just make something up on my own with the ingredients I had. And I made Greek-stuffed chicken.
I basically threw all my ingredients in a bowl. They included:
half of a red onion, chopped
a bunch of sun-dried tomatoes, chopped
a lot of feta cheese, crumbled
a bunch of kalamata olives, halved
a huge handful of parsley, chopped
a splash of balsamic vinaigrette
So scientific, right? But I was just experimenting and I figured I’d throw it all in a bowl and mix it up.
Then I cut slits into the chicken breasts and stuffed them full of the mixture. I put A LOT of the mixture in the chicken because I wanted to, but you can do as much or as little as you’d like.
Then I put the chicken on a pan covered with foil and baked it at 350 for about 30 minutes.
I made a little spinach salad with some fresh tomatoes and served it. I probably could have cooked the chicken for a bit less time, but I really liked how some of the filling got a little crispy. And the chicken was still nice and tender.
The only thing I didn’t like is that I used reduced-fat feta, which, while it tasted just as good as the regular, it was extra super salty. I didn’t add any extra salt to the meal, but I wish the feta had just a little less. But overall, everything went really well together. Opa!