- 2 boneless, skinless chicken breasts (about 6 oz. each)
- 1/2 medium red bell pepper
- 1 clove garlic
- 1/4 c. tomato basil feta cheese
- salt and pepper, to season
- 2 tablespoons olive oil, divided
- 1 oz fresh mint leaves
- 2 cloves garlic, peeled and chopped
- 4 tablespoons roasted walnuts, chopped
- 2 tablespoons olive oil
- 1 1/2 tbsp. lemon juice
- salt and pepper, to taste
Preheat oven to 350 degrees F.
Chop red bell pepper. Peel and mince garlic.
In a non-stick skillet, heat 1 tablespoon of olive oil over medium-low heat. Add garlic and cook until fragrant. Add peppers and cook until bell peppers are very tender (about 10 minutes). Turn off the heat and add feta cheese. Stir to combine. Remove the skillet from the heat and set aside.
Pat chicken breasts dry with paper towels. Season chicken breasts with salt and black pepper. Insert a sharp knife into the thickest part of the chicken and cut down the side to make a pocket. Repeat this with the other remaining chicken breast.
Put the feta cheese mixture into each pocket evenly. Brush both sides of the chicken breasts with the rest of 1 tablespoon of olive oil and place on a baking sheet. Bake the chickens in the oven for 22-25 minutes or until chickens are cooked through.
In the meantime, make mint pesto. Put mint leaves, garlic, walnuts and lemon juice into a food processor. Pulse several times scraping down the sides of the food processor with a rubber spatula. While the food processor is running, add the 2 tablespoons of olive oil in a steady small stream. Stir in salt and black pepper to taste.
When the chickens have baked, put stuffed chickens on a cutting board. Cut each stuffed chicken into 6-7 slices and place on each serving platter. Put the mint pesto evenly on the side of each chickens and serve.