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Greek Chicken


Greek Chicken


* 4 boneless, skinless chicken breast halves

* 2 (4 ounce) packages feta or blue cheese

* 1 (4.5 ounce) can chopped ripe olives, drained

* 2 tablespoons olive or vegetable 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


1. 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 breasts; roll up and tuck in ends. Secure with a wooden toothpick.

2. In a bowl, combine wine or broth, 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 degrees F for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.

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