Recipe Rescue: Stuffed Grilled Greek Chicken
This weeks weather has me staring at the grill and thinking it’s time to get cooking outdoors.
What You’ll Need:
4 boneless-skinless chicken breasts, thawed-1/4 cup good olive oil, equal parts of dried rosemary, thyme, basil and oregano (about a tsp of each), the juice of one lemon-1/2 cup chopped Greek olives and 1/2 cup of Feta cheese crumbles
Putting It All Together:
combine the olive oil, dried herbs and lemon juice in a large storage bag-add the chicken, massage it a bit to mix the oil and herbs and lemon juice coating the chicken. Let sit on the counter of 15-30 mins. In the meantime mix together the Feta cheese and chopped olives with a smidge of olive oil and a shake or two of oregano and set aside. Remove the chicken from the marinade, cut in half lengthwise, but not all the way through and add the chopped Greek olives and Feta that you have mixed together sew the chicken back together with a few toothpicks or soaked cooking twine. Heat grill to medium, make sure it is hot when you add the chicken and cook about 10-13 minutes each side-the instant read meat thermometer should be your best friend when grilling, if you don’t have one, get one. (your chicken should be about 152-160 when you remove it from the grill-I go a bit closer to the 152 as the residual heat will increase the internal temp 5-7 degrees) Serve with a Greek Salad and some grilled crookneck squash or zucchini.