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Recipe Summary

prep:
20 mins
cook:
12 mins
roast:
30 mins
microwave:
2 mins
total:
1 hr 4 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, with a fork, mash
    together feta cheese,
    sun-dried tomatoes, butter,
    1 tsp of the oregano, 1/4 tsp of
    the salt, 1/4 tsp of the pepper
    and 2 tbsp warm water.

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  • Spread 6 pieces of the
    chicken on a cutting board.
    Press about 2 tbsp of the
    cheese mixture down the
    center of each piece of
    chicken. Sandwich with
    remaining pieces of chicken,
    making sure to cover all the
    filling. Wrap each piece of
    stuffed chicken with 2 slices of
    the salami, pressing to adhere.
    Wrap each piece in plastic and
    refrigerate until cooking.

  • Place carrot sticks, green
    beans, 3 tsp of the oil,
    remaining 1/4 tsp each of the
    salt and pepper in a resealable
    plastic bag. Toss to coat;
    refrigerate until roasting.

  • Heat oven to 425°. Heat 2 tsp
    of the remaining olive oil in a
    large stainless steel skillet
    over medium-high heat.
    Remove plastic from chicken
    and brown 3 pieces for
    3 minutes. Flip and brown an
    additional 3 minutes.
    Transfer to a large baking
    dish. Repeat with remaining
    oil and chicken.

  • Meanwhile, spread carrots
    and green beans on a large
    baking sheet. Roast at 425° for
    10 minutes; stir. Add browned
    chicken to oven and roast
    veggies and chicken for an
    additional 15 to 20 minutes,
    until veggies are tender and
    internal temperature of
    chicken registers 165°.

  • Warm rice in microwave
    2 minutes. Stir in remaining
    1 tsp oregano and the parsley.
    Serve with chicken and
    vegetables.

Nutrition Facts

404 calories; fat 17g; cholesterol 110mg; saturated fat 6g; carbohydrates 23g; insoluble fiber 4g; protein 37g; sodium 726mg.
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