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Greek Stuffed Chicken

Delicious new recipe from our friends at Dixie Chik Cooks
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For the chicken:
  • 1 lb. boneless, skinless chicken breasts
  • Moore's Zesty Garden Herb Marinade
  • 1 yellow onion, sliced
  • 1/2 lb. mushrooms, sliced
  • 2 tbsp. salted butter
  • 1 tbsp. balsamic vinegar
  • 4 oz. feta cheese, crumbled, plus more on top
  • 3 tbsp. capers
  • 6 Castelvetrano olives, pitted and chopped
  • Grits, cooked
  • Flat leaf parsley, chopped

For the pan sauce: 
  • 2 tbsp. butter
  • 1 tbsp. balsamic vinegar
  • 1 tsp honey
  • 1 tsp. flour + 1 tbsp water, whisked together
  • 1 tsp salt


For the Chicken:
  • Place chicken breasts in a large zip lock bag with marinade, seal and refrigerate for at least 3 hours.
  • Caramelize onions and mushrooms in butter over medium heat, stirring occasionally; stir in balsamic vinegar and toss.
  • Combine onions and mushrooms with feta, olives and capers.
  • Cut a slit in the thickest side of chicken breasts and stuff with onion mixture; wrap with twine and tie to secure.
  • Grill or broil until done.
  • Serve over grits. 
For the Pan Sauce:
  • Combine everything in a pan over medium high heat and whisk until thickened.
  • Pour over chicken and grits.
  • Top with more Feta and parsley.