Friday, March 14, 2008

Mediterranean Chicken Roulade



Mediterranean Chicken Roulade

2 chicken breasts
1/4 cup feta
8 quartered cherry tomatoes
squeeze of lemon juice
chopped herbs (mint & cilantro, etc)
salt, pepper, garlic powder to taste

Cut the breasts horizontally, so you have 4 thin pieces. You can pound them out a little if they are still too thick. Season with salt, pepper and garlic. Sprinkle the remaining ingredients on the chicken, and roll up and secure with toothpicks. I like to brown them on the stovetop, then pop the pan into the oven to finish up the cooking. 8 minutes on med-high heat, then 350 oven for another 10.



2 comments:

Cathy said...

Wow - that looks so YUM!

It reminds me of a foil packet dish I make in the summer. Tka e a sheet of aluminum, spray with cooking oil spray, add a single chicken breast, tomato and basil feta, red onion and tomato, salt and pepper. Close it up, put on the grill for 20 mins or so. The chicken is so moist!

Yours is MUCH prettier tho.

Deanna S. said...

Ooooh, Cathy, that sounds much easier and perfect for summer! Everyone gets their own little foil packet dinner. Thanks for taking the time to comment on my blog. I love all your tips!