Greek Chicken

Name: Greek Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings.
Ingredients: 4 boneless skinless chicken breast halves; 2 cups (8 ounces) crumbled feta cheese; 1 can (4-1/2 ounces) chopped ripe olives, drained; 2 tablespoons olive oil, divided; 1/2 teaspoon dried oregano; 2 tablespoons dry white wine or chicken broth; 1 teaspoon sugar; 1 teaspoon balsamic vinegar; 1 garlic clove, minced; 1/4 teaspoon dried thyme; 1 medium onion, sliced

This recipe earned me first place in a local cooking contest a few years ago. For special occasions, I add four to six sun-dried tomatoes (soaked and drained according to package directions) to the cheese mixture before blending. —Nina Ivanoff, Prince George, British Columbia

Ingredients

4 boneless skinless chicken breast halves
2 cups (8 ounces) crumbled feta cheese
1 can (4-1/2 ounces) chopped ripe olives, drained
2 tablespoons olive oil, divided
1/2 teaspoon dried oregano
2 tablespoons dry white wine or chicken broth
1 teaspoon sugar
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/4 teaspoon dried thyme
1 medium onion, sliced

Directions

Flatten chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken; roll up and tuck in ends. Secure each with a wooden toothpick.
In a bowl, combine wine, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion.
Cover and bake at 350° for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.