Pechuga de pollo rellena al estilo griego con feta y aceitunas, llena de sabor

Ingredientes

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 1/2 cup crumbled feta cheese
• 1/3 cup chopped Kalamata olives (pitted)
• 1/3 cup finely chopped roasted red peppers (optional but recommended)
• 1 small lemon (zest and 2 tbsp juice)
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp extra-virgin olive oil, divided
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Toothpicks or kitchen twine
• Lemon wedges and extra parsley for serving (optional)

Preparación

1. 1

   Preheat and prep. Heat oven to 400°F (200°C). Pat chicken dry. With a sharp knife, cut a pocket in each breast by slicing horizontally along the thickest side, stopping about 1/2 inch from the opposite edge.

2. 2

   Make the filling. In a bowl, mix feta, olives, roasted red peppers, lemon zest, garlic, parsley, oregano, red pepper flakes, 1 tbsp olive oil, and a pinch of salt and pepper.

3. 3

   Stuff and secure. Spoon the filling into each pocket. Don’t overpack; you may have a spoonful or two left. Secure openings with toothpicks.

4. 4

   Season the chicken. Rub the outside with remaining 1 tbsp olive oil, lemon juice, 1/2 tsp salt, and black pepper.

5. 5

   Sear. Heat an oven-safe skillet over medium-high. Sear chicken 2–3 minutes per side until lightly golden.

6. 6

   Bake. Transfer skillet to the oven. Bake 12–15 minutes, or until the thickest part reaches 165°F (74°C).

7. 7

   Rest and serve. Let rest 5 minutes. Remove toothpicks. Garnish with parsley and lemon wedges. Serve with a green salad or orzo.