2 5–6 oz chicken breasts 2 Tbsp chopped sun-dried tomatoes 2 Tbsp crumbled feta cheese 2 Tbsp chopped olives 1 tsp minced garlic 1 Tbsp pine nuts 1 Tbsp balsamic vinegar Extra-virgin olive oil Salt and pepper
1. Preheat the oven to 450°F. Toss together the tomatoes, feta cheese, olives, garlic, pine nuts, and vinegar.
2. Rub the chicken with olive oil, salt, and pepper. Using a small, sharp knife, carefully cut a slit along the thick part of each chicken breast, creating a pocket. Add enough stuffing to fill each pocket and transfer the chicken to a baking sheet.
3. Bake for 15 minutes. Top with any remaining stuffing. Makes 2 servings
You can also change up the flavors with peppers or a little spinach. Great way to use up left over greek salad.