| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Restaurant, Chicken, Washington | 1 | Servings |
INGREDIENTS
| 6 | lg | Chicken breasts; plump ones |
| 1 1/2 | c | Marinated artichoke hearts; diced |
| 1 | c | Roasted red peppers; diced |
| 1/2 | c | Black olives; sliced |
| 8 | oz | Feta cheese; crumbled |
| 2 | tb | Capers |
| 1 | c | Soft fresh bread crumbs |
INSTRUCTIONS
Preheat oven to 375 degrees. In a large bowl mix together all stuffing ingredients and set aside. With a long sharp knife, slice a pocket into each chicken breast leaving an opening of about 1 1/2 inches. Stuff each breast and brown with olive oil on top of the stove. Bake for 30 to 40 minutes or until chicken is thoroughly cooked. Serve with orzo and Greek salad. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <[email protected]> Recipe by: Kasteel Franssen, Oak Harbor, Wash.
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