Sunday, August 15, 2010

Stuffed and Grilled Chicken Breasts (Mediterranean recipe)

Recipe for 4

4 skinless boneless chicken breast halves
2 cloves garlic, finely diced
1 small bunch fresh rosemary sprigs
3 tablespoons olive oil plus more for grilling
1/3 a cup tomato sauce
1/3 a red wine
1/2 a cup of finely cubed feta cheese
1/2 cup finely chopped bell peppers (preferably green)
2 tablespoons oregano
1/2 teaspoon salt
1/3 freshly ground black pepper
Juice of one fresh lemon
Some toothpicks

Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long slit horizontally into one side of chicken breast. Move knife back and forth in slit to form pocket. Put the chicken breasts in a bowl and add the black pepper, the lemon juice and the rosemary. Toss and cover with a plastic wrap and refrigerate for two hours.
Place the olive oil in a small sauce pan over medium heat. Add the garlic and sauté until glossy. Add the tomato sauce, the wine and the oregano and stir. Bring to boil and decrease the heat. Add the chopped bell peppers and cook for 12 minutes or until most liquid evaporates and a thick sauce is formed. Remove from heat and let it cool to room temperature.
Remove the chicken pockets from the refrigerator and divide among them the sauce mixture. Be careful not to overfill the pockets with sauce. Usually one pocket takes 1-1.5 tablespoons sauce. If there is more sauce left, keep it for garnish.
Add in the chicken pocket the feta cheese over the sauce mixture and close firmly the pocket using some toothpicks. If the pocket is not firmly closed then most probably you will spill the sauce from inside. Therefore make sure you do this correctly.
Prepare the grill (any type you have available- charcoal or even a pan grill). You will need medium heat for cooking. Grill the chicken breasts for 15 minutes turning occasionally and brushing with some olive oil. Serve hot with some rice and garnish with the sauce mixture. Remember to remove the toothpicks before serving. Enjoy!