Greek stuffed chicken breasts  
  Stuffed with olive 'pesto'  

6     chicken breasts ,   boneless (skinless optional)
2   lg stems   italian parsley  
1   stem   rosemary ,   woody stem removed
2   sprigs   thyme ,   woody stem removed
1/2   tsp   dried oregano  
4   oz   spinach ,   blanched and drained (reserve juice)
    zest of 1 lemon  
1/4   cup   pine nuts ,   toasted
2   cloves   garlic ,   peeled and chopped coarsely
1/3   cup   olive oil ,   divided
4   oz   greek olives ,   pitted
3   oz   feta cheese ,   chunked
3   oz   goat cheese ,   in chunks or slices
3   oz   cooked artichoke hearts ,   marinated or not
2   oz   roasted red pepper ,   optional
2   Tbsp   butter  
    juice of 1 lemon  
1/4   cup   dry white wine  
2   Tbsp   heavy cream  
1/2   cup   water  
    salt ,   to taste
    freshly ground black pepper ,   to taste

Chop herbs and spinach roughly. In bowl of food processor, combine herbs, spinach, toasted pine nuts except 1 Tablespoon, lemon zest, coarsely chopped garlic, and 2 Tbsp olive oil. Process to the consistency of pesto.

Chop pitted olives, artichoke hearts, and roasted red pepper roughly. Add to spinach-herb "pesto" along with cheeses. Pulse in food processor until blended, but leave small (orzo to pea-sized) chunks of vegetables and cheeses. Stir in reserved spinach cooking liquid and/or olive oil if needed to make a spreadable consistency. Add freshly ground black pepper to taste.

Pound boneless chicken breasts to 1/4 inch thick and spread out on flat surface. If using skin, remove skin and set aside.

Spread approximately 1/6 of olive pesto mixture on one side of each chicken breast fillet. Roll up fillet as for jelly roll. If using skins, wrap chicken roll in skin and fasten skin in place with toothpick(s).

Heat 2 Tbsp butter and 2 Tbsp olive oil in large skillet over medium high heat. Add stuffed chicken rolls, seam side down. Sear for 2-3 minutes, or until browned. Turn chicken rolls over and brown the other side, again for 2-3 minutes. Remove from skillet and place in baking dish. 2 dishes may be required to keep from crowding the chicken rolls.

Remove pan from flame and deglaze with wine and lemon juice. Return to heat. Add cream, water, and reserved spinach cooking liquid (if any). Bring to boil for 2-3 minutes, until slightly thickened. Scrape bottom of pan to loosen any browned chicken bits. Add salt and black pepper to taste. Pour sauce evenly over chicken rolls in baking dish.

Bake at 400 degrees for 30-35 minutes, or until internal temperature reaches 160 degrees. Let rest 5-10 minutes.

Spoon sauce from baking pan over chicken. Garnish with remaining toasted pine nuts and chopped parsley.

From the kitchen of Scott and Glenn | Recipe database | Edit recipe