Mediterranean Stuffed Chicken Breast Eggtoberfest

Mark Ivey

Mediterranean Stuffed Chicken


*Per Ten Pieces of Chicken
10 Chicken Boneless Skinless Chicken Breast (Butter flied)
1 Bottle Greek Salad Dressing
Stuffing:
1 pkg Spinach (chopped finely)
1 pkg Arugula (chopped finely)
1 small jar pesto
1 ½ cups feta cheese crumbles
1 bag sundried tomatoes (chopped)
½ cup toasted pine nuts

Marinade the chicken breast in the dressing over night. Then mix up all of the stuffing ingredients together. You’ll use 1 cup to 1½ cups of the stuffing per chicken breast Depending on how big the breast are. Cook on 325 for 30-35 minutes.

*To toast the pine nuts, add them to a pan that’s been heated to medium heat and toast them until they turn slightly brown. You don’t have to add oil due to the natural oils in the nuts!

Mainegg

Now that sounds GREAT! I will bookmark it and try it next weekend! thanks for sharing :0 Julie