Greek-style Stuffed Chicken

This flavourful roasted chicken breast goes wonderfully with any Greek side dishes, from Village Salad to roasted lemon potatoes. Serves 4.

Ingredients

• 4 Skinless, boneless chicken breasts
• The juice of 1 large lemon
• 1/4 cup of extra virgin olive oil
• 1/2 tsp of oregano
• 2 cloves of garlic
• 1/4 tsp of ground white pepper
• 1/4 cup of kalamata olives, pitted
• 1/2 cup of feta cheese, crumbled
• 1/8 cup of sundried tomatoes, finely diced
• Several wooden toothpicks

Directions

1. Trim any excess fat from the chicken breasts, and using a very sharp knife slit the breasts in half along their thinnest edge and fold outward (a "butterfly" cut.) Set aside.
2. In a shallow baking dish, mix the lemon juice, EVOO, oregano, garlic and white pepper and whisk to blend well.
3. Place the butterflied chicken into the marinade and stir or shake the dish to ensure marinade covers all parts of the chicken. Cover and refrigerate between two and four hours.
4. Preheat oven to 375 degrees.
5. In a small bowl mix the kalamata olives, feta cheese and sundried tomatoes.
6. Remove chicken from marinade and lay "butterfly open" on a cutting board.
7. Spoon 1/4 of the feta mixture onto one half of the butterfly, then fold the other half on top.
8. Use toothpicks to securely close the seam so the filling does not pour out during the cooking process. Repeat with the other three chicken breasts.
9. Place stuffed chicken breasts on a parchment-lined baking dish or deeply-lipped pan and roast in the oven for approximately 40 minutes, or until juices run clear when the chicken is pricked at it's thickest part.
10. Toothpicks can be removed during the cooking process once the edges have sealed closed, or can be removed after the chicken has been taken from the oven. If leaving the toothpicks in until the end, watch them and baste with a little bit of water if they begin to char.