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Category: Poultry Grilled
Prep Time: Cook Time: Total Time:
Ingredients
4 boneless skinless chicken breasts
Marinade:
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 tsp coriander
1/2 tsp fennel seed
Filling:
6 oz feta cheese
Sun-dried tomatoes
2 tsp olive oil
Method
In a resealable gallon bag, combine olive oil, garlic, coriander and fennel seed to create a marinade. With a sharp knife, cut a pocket into each chicken breast before placing it in the marinade. Refrigerate chicken for a minimum of 2 hours, or overnight. Combine the feta cheese, sun-dried tomatoes and olive oil to make the filling. Remove chicken from the marinade and fill the pocket with the feta cheese mixture. Use toothpicks to secure the edges of the filled pocket closed. Place chicken on grill and cook until internal temperature reaches 165 degrees and is no longer pink.
Makes 4 servings.
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Mediterranean Grilled Chicken
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Category: Poultry Grilled
Prep Time: Cook Time: Total Time:
Ingredients
4 boneless skinless chicken breasts
Marinade:
1/4 cup extra virgin olive oil
3 garlic cloves, minced
1 tsp coriander
1/2 tsp fennel seed
Filling:
6 oz feta cheese
Sun-dried tomatoes
2 tsp olive oil
Method
In a resealable gallon bag, combine olive oil, garlic, coriander and fennel seed to create a marinade. With a sharp knife, cut a pocket into each chicken breast before placing it in the marinade. Refrigerate chicken for a minimum of 2 hours, or overnight. Combine the feta cheese, sun-dried tomatoes and olive oil to make the filling. Remove chicken from the marinade and fill the pocket with the feta cheese mixture. Use toothpicks to secure the edges of the filled pocket closed. Place chicken on grill and cook until internal temperature reaches 165 degrees and is no longer pink.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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