It can not get any more beautiful here. The leaves are so colorful.
And lately the sky has been so blue.
We can not get enough of outside.
In between playing, I have done some cooking. 🙂
Greek Stuffed Chicken Breast
- 4 – 6 boneless, skinless chicken breasts, trimmed of fat and sliced open to make a pocket for filling
- 1 c. homemade or store bought Italian dressing
- 1/2 c. kalamata olives, drained
- 1.5 c. frozen, chopped spinach
- 1/2 c. feta + more to topping
- 1 jar of roasted red peppers, chopped
- 2 cloves of garlic
- 1/4 c. roasted almonds
- 1/4 c. parmesan cheese
- Clean and slice open chicken breasts and set into Italian dressing to marinate for 2-4 hours.
- Preheat oven to 400*
- In a small food processor, add garlic and chop until fine. Then add kalamata olives, parmesan, and almonds. Blend to combine into a tapenade.
- Remove tapenade from food processor and combine with thawed spinach, feta, and diced roasted red peppers.
- When filling is mixed well, place a good sized scoop into each marinated chicken breast.
- Place stuffed chicken breasts in a glass 9×13 and bake for 25-30 minutes or until chicken is cooked through.
