Winner Winner Chicken Dinner!!

I have become Tessa's personal chef. I say chef, she says slave. This is her all time favorite dish that I make.

Mediterranean Stuffed Chicken

6 boneless, skinless chicken breasts

4 tbs. olive oil

1 tbs. butter

1 tbs. oregano

1 tbs. garlic salt

1/2 tsp. rosemary

1/2 tsp. thyme

salt and fresh ground pepper

3/4 cup crumbled feta

1/2 cup chopped red bell pepper

1/2 of a red onion, finely chopped

2 cloves, minced

1 6.5 oz. jar of marinated artichoke hearts, chopped

1/3 cup chopped Kalamata olives

Place chicken breasts in a gallon size storage bag. Using the flat side of a meat tenderizer, pound out chicken until about 1/2 an inch thick. Lay out on cutting board and season with spices from oregano to salt and pepper. Set aside. In a medium skillet, over medium heat, melt butter and add 2 tbs. olive oil. Add onion, bell pepper, garlic and salt. Saute until onions are tender. Add remaining ingredients, and cook until the feta somewhat melts. Remove from heat and let cool. Preheat oven to 350 degrees. Place about 2 tablespoonfuls of veggie mixture onto chicken and roll up, making sure to tuck in sides as you go. Secure with toothpicks. In the same skillet, add remaining olive oil. Sear chicken rolls until golden brown on each side, about 4-6 minutes. Place chicken in a baking dish and bake for 30 minutes. Take out of oven and let sit for at least 10 minutes before cutting or serving.

I serve this over Basmati rice only because Basmati is just yummy. You could even serve it with pasta that has been tossed into a little olive oil and butter.