2 portabello mushrooms - stems removed and chopped
⅓ C chopped kalamata olives
1 C cherry tomatoes halved
¼ C chopped basil
1 sprig rosemary, stem removed and chopped
2 oz feta cheese
4 skinless, boneless, preferably organic chicken breasts pounded out
1 Tbsp good quality olive oil
S & P
Instructions
Heat oven to 375 degrees. Heat a skillet over medium heat, add butter until melted. Add mushrooms and tomatoes, sautee for 5 minutes. Add olives, basil, and rosemary and sautee for an additional 2 minutes. Remove from heat and add feta. Season with pepper to taste - no need to salt because of the salt in the olives.
Lay pounded chicken on wax paper. Place ¼ of mixture on the chicken and roll, secure with a toothpick. Follow same steps with remaining chicken breasts. Salt and pepper both sides of chicken.
Heat 1 tbsp of olive oil in ovenproof skillet over medium high heat. Place chicken on skillet, flip after 3 minutes or until golden brown and cook the other side equally. Transfer chicken to oven for an additional 10-15 minutes until chicken is cooked through.
Good Thyme Tip - You can modify this recipe by grilling or roasting chicken and placing the olive/mushroom mixture over the top instead of stuffing the chicken.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/mediterranean-stuffed-chicken/