This entire celebration reminded me about one of my favorite chicken dishes to make - to me, it encapsulates all the ingredients which make good Greek food. Since I was drawing most of Sunday night (photos of which I will share soon), I wasn't able to make the stuffed chicken (though I have photos of previous times I've made it).
However, you can. This is a tried and tested recipe, and just so yummy. You'll have neighbors peering in your windows as the smells waft out of your house. It's also a good recipe to persuade (coerce) friends to hang out with you. How can they resist? Opa!!
with Sun-dried Tomatoes, Artichoke Hearts, and Feta
2 chicken breasts (pounded between 2 sheets of plastic to about 1/4")
1/3 c. olive oil (some of it drained from the sun-dried tomatoes)
1 tsp. sea salt
3 tbs. fresh lemon juice
1/2 c. white wine
3 garlic cloves
2 tsp. oregano, dried
1/2 onion, minced
1 tbs. parsley, dried
1 tsp. thyme
1/2 c. crumbled feta cheese
1/4 c. sun-dried tomatoes, drained and chopped
1/4 c. artichoke hearts, drained and chopped
1/4 c. roasted red pepper (for sweetness!), drained and chopped
10 kalamata olives, chopped
1. Combine the first 10 ingredients - marinade the chicken at least 1 hour, preferably overnight.
2. Preheat oven to 375F. Meanwhile, stir together the rest of the ingredients in a small bowl; set aside.(These are very detailed instructions, I know.) Remove the chicken from the marinade. Place equal amounts of the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks (essentially, roll it into a log). Place onto a baking dish, seam-side down, and drizzle leftover marinade over top.
3. Cook until chicken is no longer pink - about 30 mins.
4. Pray. Eat. Enjoy.