Shelly's Recipe

ROASTED RED PEPPER, PISTACHIO AND FETA STUFFED CHICKEN

Category: Chicken

I served the stuffed chicken on a bed of saffron brown rice.

1/4 cup feta (mashed)
1/2 cup pistachios (coarsely ground)
2 tablespoons olive oil
2 chicken breasts (butterflied and pounded thin)
2 teaspoons smoked paprika
4 roasted red peppers
1 tablespoon olive oil
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 cloves garlic (grated)
1/4 cup Greek yogurt
1/4 cup feta (mashed)
1 teaspoon lemon zest
1 teaspoon thyme (chopped)
1 shot mastic liqueur (or a crushed drop of mastic or a drop or mastic essence)
salt and pepper to taste

Mix the feta, pistachios and olive oil until they form a thick paste.

Lay the chicken breasts out and season them with the smoked paprika and top them with the roasted red peppers followed by the pistachio mixture. Roll up the chicken around the filling and tie it up or secure it with toothpicks. Season the chicken with season with salt and pepper.

Heat the oil in a pan. Add the chicken, brown on all sides, about 2-4 minutes per side. Place the chicken in a baking dish and bake at 350 until it reaches 180 degrees, about 30 minutes.

Add the wine to the pan that you browned the chicken in and deglaze it. Add the chicken stock and garlic and bring to a boil. Simmer to reduce by half.

Add the yogurt, feta, lemon zest, thyme, mastic liqueur and season with salt and pepper. Simmer for a few minutes and remove from heat.

Serves 4