During the warmer months, I eat salad for lunch pretty much everyday. I always start with a bed of spring mix and get creative with the toppings. One of my very favorite combinations of toppings is olives, feta and walnuts with a slightly sweet homemade vinegarette. Unfortunately, as soon as the temperature drops, salad starts making me gaggy and I just can’t eat it. I had to figure out a way to combine those flavors into winter friendly food. This is what I came up with. Lean boneless skinless chicken breast stuffed with chopped olives and crumbled feta and coated with a mixture of finely chopped walnuts and panko breadcrumbs. A drizzle of honey right before serving balances out the saltiness of the filling perfectly. I will definitely be making this again.
Olive & Feta Stuffed Chicken Breast w/ Walnut Panko Crust
4 Boneless Skinless Chicken Breast (trimmed)
3/4 c Walnuts- finely chopped
1/2 c Panko bread crumbs (gluten free for me)
3/4 c Olives- roughly chopped
3/4 c Feta cheese- crumbled
2 Eggs- beaten
Olive oil- for drizzling
Freshly ground black pepper- to taste
Honey- for drizzling
1. Preheat oven to 375º
2. Set everything you need up. This is going to take some dishes. Mix the feta and olives together in a small bowl. Beat the eggs in a shallow dish. Combine the finely chopped walnuts, panko and freshly ground black pepper in another shallow dish. Once everything is set up, cut a “pocket” in the chicken. Be careful not to cut all the way through. It should look like this.
3. Stuff 1/4 of the mixture into the “pocket”. Roll chicken breast in egg and then in walnut mix. Use toothpicks to keep it closed if necessary. Repeat with remaining 3 chicken breasts.
4. Place stuffed chicken breast in 9×13 pan. Drizzle with olive oil. Like this-
5. Bake for 45 minutes or until chicken is done.
6. Remove from oven, let cool for a few minutes. Drizzle with honey when served if desired.