Do you like to stuff things?
I love to stuff chicken.
You’re basically taking a bland ass piece of protein and transforming it into a plate of whatever-the-hell makes you happy.
I’ve always, always been in love with Greek flavors. Olives and feta cheese are probably two of my favorite things. Pair those with balsamic mushrooms and onions, and I’ve given you one amazing chicken dish.
And, yes, I served this over grits.
I’m Southern. What do you expect. AND it works beautifully.
This is a fairly easy recipe. The chicken is marinated in my new favorite bottle of addictiveness – Moore’s Zesty Garden Herb Marinade. Not only does this work with chicken and veggies; I’ve marinated flank steak in it and it’s phenomenal.
I caramelized onions and mushrooms in butter and balsamic vinegar, combined those with capers and feta, then I slit a pocket into the side of a healthy sized chicken breast and stuffed.
I’m gonna go ahead and apologize for my finger looking more like chicken than the actual chicken itself. I cook all the time and I’m an RN, so never plan on seeing my hands and/or fingers looking even remotely attractive.
Back to the chicken…
I kept it all in place by wrapping it with baker’s twine before putting on the grill.
I made a quick balsamic pan sauce to pour over the whole thing, and done.
You’ll want to put this on your dinner rotation.
Here’s your printable-