Greek-Stuffed-Chicken

Dress up your chicken breast with a filling that’s full of fresh ingredients and flavors. The trick to this easy recipe courtesy of Susan over at Our Family Eats is butterflying the chicken. Simply pile the butterflied chicken with your ingredients and then fold back over and stick it in the oven. Susan likes to serve this dish with roasted grape tomatoes and fresh spinach.

Ingredients
4 boneless, skinless chicken breasts, butterflied
3 ounces feta cheese, crumbled
1/4 cup (packed) fresh parsley, chopped
4 ounces black olives, chopped
2 garlic cloves, minced
2 green onions, thinly sliced, green parts only
1/2 teaspoon dried oregano
salt and pepper to taste
drizzle of olive oil

Method
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Place chicken breasts on your baking sheet and fold back to top portion.

3. In a bowl mix together the remaining ingredients (feta through olive oil). Spoon into chicken breasts, then fold top over. Sprinkle with salt and pepper to taste.

4. Bake for 20 minutes, or until completely done. Serve warm.

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule.  You can connect with Susan on Twitter @ourfamilyeats.