Olive Feta Stuffed Chicken with Local Greens
How many times have you looked at the chicken in your fridge and thought, "Ugh, what else can I turn this bird into that isn't the same mundane boring sautéed piece of chicken?" While lively seasonings can assist, why not stuff your chicken with some bold, flavorful ingredients that you could have nestled in your pantry or the shelves of your fridge? Mashing up briny, Mediterranean cured Kalamata olives with the crumbly texture of feta cheese makes for the perfect stuffed chicken breast. Adding fresh herbs is key for keeping this feeling spring-like, especially when you pair it with local baby greens and pea shoots. Finish it with a little squeeze of lemon and for a more hearty dinner, a side of herb roasted potatoes rounds out this dinner for a quick weeknight Spring chicken pick-me-up! Serves 4
1/4 cup whole kalamata olives, finely chopped, plus additional whole olives for garnish
1/4 cup feta cheese crumbles, plus additional for garnish
2 Tbsp olive oil, plus additional for cooking chicken + greens
1/8 tsp red pepper flakes
5 parsley sprigs, leaves finely chopped
5 mint leaves, finely chopped
1 lemon, zested and juiced, juice set aside
salt and pepper, to taste
4 chicken breasts, about 1.5 pounds total
2 cups baby greens, microgreens, or leafy salad-type greens of your choice
In a small mixing bowl using a fork, mix together the chopped olives, feta cheese crumbles, and the 2 Tbsp olive oil, mashing into a paste-like consistency until fully incorporated. Add the red pepper flakes, season with salt and pepper, then stir in the parsley leaves, mint leaves, and lemon zest until thoroughly mixed together.
Place your chicken breasts on a flat board or surface, and gently cut a 2 inch slit into the thickest part of each chicken breast, and try to avoid piercing all the way through.
Spoon in 1 1/2 tsp of the olive mixture into each chicken breast, pressing the chicken filet portion back in place to enclose the stuffing.
Place a large sauté pan over medium high heat, add 2 Tbsp of olive oil to the pan, season the chicken with salt and pepper, and place top side down into the pan and sear for about 8-10 minutes until first side is golden brown.
Gently flip the chicken breasts over, and cook for an additional 5-7 minutes with a lid to cover until chicken is thoroughly cooked through.
Meanwhile, prepare your salad greens. In a large bowl, toss the greens with the reserved lemon juice, 2 Tbsp of olive oil, salt and pepper. Transfer to a serving dish.
Place your olive feta stuffed chicken breasts on top of the dressed greens, garnish with additional kalamata olives and feta cheese crumbles, and serve this bright, Mediterranean spring inspired dish immediately!