Chicken With Kalamata Olives

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 slices lemons, 1/4 inch thick, seeded if necessary
• honey
• 1 tablespoon kalamata olive, minced or ground
• 2 teaspoons feta cheese
• 1/8 teaspoon grated lemon zest
• 1/4 teaspoon garlic, minced
• 4 (6 ounce) boneless skinless chicken breasts
• 4 sheets parchment paper, folded in half and cut into a heart shape
• 1/2 cup cucumber, seeded, skinned and diced
• 1/2 cup summer squash, diced
• 1/2 cup zucchini, diced
• 4 tablespoons tomatoes, skinned and seeded
• 4 teaspoons parmesan cheese, shredded
• 4 1/2 tablespoons chicken broth
• fresh parsley, chopped

Recipe

• 1 spray pan with vegetable spray and saute' lemon slices on both sides until dark in color.
• 2 place lemon slices on a plate and coat well with honey--allow to cool before use.
• 3 combine olives, cheese, lemon zest and garlic and set aside.
• 4 slice chicken breast almost in half lenthwise; open to make an envelope (butterfly).
• 5 place 1/4 of the olive mixture in the chicken, fold back over.
• 6 open parchment paper heart, spray with pan spray.
• 7 place 1/2 ounce each of cucumber, squash and zucchini on one side.
• 8 add 1 tsp of parmesan cheese.
• 9 add 1/2 tsp chicken broth over that.
• 10 place one stuffed chicken breast on top of vegetables.
• 11 add freshly ground black pepper.
• 12 sprinkle 1 t of diced fresh tomato.
• 13 sprinkle with parsley and top with a coated lemon slice.
• 14 fold over paper, crimp edges all around tight.
• 15 bake in a hot 400 degree f oven 15 to 25 minutes until chicken is cooked.
• 16 cut an"x" in the top of the parchment paper and serve in the paper.
• 17 helpful hints: a thermometer placed in the thickest part of the chicken breast should read 165f when done.
• 18 any assortment of fresh vegetables will work with this recipe with the exception of broccoli, cauliflower or cabbage.
• 19 for gluten-free, assure that your feta is gf, as well as your chicken broth, if not homemade.