Mediterranean Stuffed Chicken
1/3 cup California walnut pieces (75 mL)
1/2 cups feta cheese, crumbled (125 mL)
6 Kalamata olives, pitted and chopped
4 sun dried tomatoes (in oil), diced
1 tbsp lemon zest (15 mL)
1 tbsp lemon juice (15 mL)
1 tbsp oregano (15 mL)
1/2 tsp red pepper flakes (2 mL)
3 chicken breasts
basil leaves, handful
salt and pepper
Preheat barbecue to 500°F (260°C).
In a small bowl, combine walnuts, feta, olives, sun dried tomatoes, lemon zest, lemon juice, oregano and red pepper flakes. Set aside.
Butterfly the chicken breast by slicing in half (length wise) so the chicken remains attached. Gently pound chicken with a mallet to flatten. Place 4 to 5 basil leaves on each 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 the roll from unraveling. Repeat with remaining chicken breast and filing.
Reduce to medium-high heat and grill chicken 25 to 30 minutes until internal temperature is 180°F (85°C).
Preheat oven to 400°F (200°C) and bake for 25 to 30 minutes until the internal temperature is 180°F (85°C).
Makes 6 servings.
Tip: Stuffed chicken can be made a day ahead and kept refrigerated. Try using beef or turkey scaloppini.
PER SERVING (½ chicken breast): about 210 cal, 23 g pro, 12 g fat (3 g sat. fat), 3 g carb, 1 g fibre, 61 mg chol, 416 mg sodium. %RDI: 8% calcium, 8% iron, 2% vit A, 8% vit C.
Recipe courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.
Next elegant barbecue idea: Grilled Corn with Cilantro Pesto and Cotija Cheese.
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