Stuffed Chicken Ala Mediterraneanano

Ingredients:

1 chicken breast

Stuffing:

5 to 6 pitted/ stuffed olives – chopped finely

2 large cubes off low fat feta cheese

Few leaves of parsley & mint – chopped finely

Marinade

1 teaspoon Olive oil

Pepper

And the stuffing also can be coated on the chicken lightly….

Sauce:

Finely Chopped tomatoes (Half a tin of canned variety or 1 to 2 large, ideally holland beef or plum or bunch tomatoes)

Basil leaves fresh – 3 to 4

Garlic – finely chopped – 3 cloves

Died oregano and chillie flakes

Process – Chicken:

Place the chicken breast  in  a zip lock bag and pound it with a rolling pin to flatten it a bit….

Then make a slit sideways…. and make a pocket for the stuffing….

Coat with olive oil, pepper, salt and a little bit of the stuffing….

Then stuff the feta olive mix in the pocket…

And leave the chicken overnight/ 12 hours in the refridgerator…

Post marination bake it for 15 to 20 min in the oven at 180 degree centigrade

Process – Sauce:

Saute 3 to 4 cloves of chopped garlic in olive oil

Add some chillie flakes and dried herbs…

Pour in a can of chpped tomatoes and basil

Saute for a couple of min and pour over the chicken….

NOW cut the chicken breast, garnish with parsley and see how the filling oozes out and how the overall dish oozes flavors… The piquant feta and olives… the freshness and aroma of basil and parsley…. the tanginess of tomatoes…. and to balance out all these exotic saliva swirling flavors is your succulent but relatively toned down chicken….