8 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons dried cilantro
2 cloves garlic, finely minced
24 black olives, sliced
1/3 cup diced onion
4 pepperoncini peppers, diced
8 ounces feta cheese
1/2 pound herb seasoned stuffing
2 eggs, beaten


1. Preheat oven to 350 degrees F. Brush chicken with 2 tablespoons of olive oil and sprinkle with salt, pepper and cilantro. In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion and peppers; saute just until tender, about 2 minutes.
2. Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1 ounce of feta cheese. Fold chicken around the mixture; secure with picks. In shallow dish, place stuffing and in another dish, place eggs. Dip each chicken roll first in egg, then in stuffing.
3. Line baking dish with foil and arrange chicken in single layer. Bake in oven about 30 minutes or until fork can be inserted in chicken with ease.

Feta cheese is a classic Greek cheese traditionally made of sheep’s or goat’s milk, though today commercial producers often make it with cow’s milk.

Greek Chicken Rolls
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