| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Chicken, Restaurant, Washington |
1 |
Servings |
INGREDIENTS
| 6 |
|
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 |
T |
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 <adamsfmle@sprintmail.com> Recipe
by: Kasteel Franssen, Oak Harbor, Wash.
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