3tbsps.freshly chopped basil1 tbsp. for bruschetta, 2 for layering in stuffing
1/2cupfreshly chopped green onions
2tbsps.finely chopped purple onions
1/2cupfinely chopped dried cranberries.
1cupfeta cheese1/2 for bruschetta and 1/2 for layering in stuffing
1 cupchopped cherry tomatoes
1tbsp.balsamic vinegar glaze
Chop and mix all the stuffing ingredients together.
Slice the chicken breast on the side to butterfly it without detaching the two pieces. (see photo).
Marinate the chicken with some salt, pepper, onion and garlic powder and paprika. Place a little bit of feta cheese and top with the bruschetta filling. Add more feta cheese and top with some fresh basil. Close the chicken breast and marinate once more with ingredients you marinated the chicken with at first.
Secure with toothpicks and brush or spray with some olive oil. Pan sear the chicken breasts in a preheated oven safe skillet with olive oil for 5-7 minutes on each side.
Place in a preheated 400 degree oven and bake for 20 minutes. Remove and cover with aluminum foil to rest for 5 minutes before serving.
Use a preheated oven.
Allow the chicken to marinate for at least 15 mins.
Make sure to slice the chicken breast on the side without detaching the two pieces.
Secure the stuffing in the chicken with toothpicks.
Ideally use an oven proof skillet, so you can just move the pan from the stove top into the oven.
Allow to rest for 5 mins before serving.
You can swap the feta for mozzarella if you like.
Top with chopped cherry tomatoes and fresh basil.
You can add more glace on top of the chicken before serving.