These tasty stuffed chicken breasts with walnuts combine the distinct Mediterranean flavours of feta cheese, olives, sun-dried tomatoes, oregano and basil.
Enjoy with a fresh salad for a complete meal.
Mediterranean Chicken
75 ml (1/3 cup) walnut pieces
125 ml (1/2 cup) feta cheese, crumbled
6 kalamata olives, pitted and chopped
4 sun-dried tomatoes (in oil), diced
15 ml (1 tbsp) lemon zest
15 ml (1 tbsp) lemon juice
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15 ml (1 tbsp) oregano
2 ml (1/2 tsp) red pepper flakes
3 boneless chicken breasts
Handful fresh basil leaves
Salt and pepper, to taste
Olive oil
Preheat barbecue to 260 C (500 F).
In a small bowl, combine walnuts, feta, olives, sun-dried tomatoes, lemon zest, lemon juice, oregano and red pepper flakes. Set aside.
Butterfly chicken breasts by slicing in half (lengthwise) so the chicken remains attached. Gently pound chicken with a mallet to flatten. Place 4 to 5 basil leaves on flattened breast followed by 1/3 of the walnut and feta mixture and spread evenly.
Begin rolling chicken from one end to the other to form a pinwheel shape. Brush with olive oil and season lightly with salt and pepper. Secure roll with butcher string or 3 to 4 skewers to prevent roll from unravelling. Repeat with remaining chicken and filling.
Reduce heat to medium-high and grill chicken for 25 to 30 minutes until internal temperature is 85 C (185 F).
Makes 6 servings.
Nutritional information per serving: 210 calories; 23 g protein; 12 g fat (3 g saturated fat); 3 g carbohydrates; 61 mg cholesterol; 1 g fibre; 416 mg sodium.
Source: California Walnuts, walnutinfo.com.
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