- Preheat the grill to 500°F. Or, if using an oven, preheat it to 400°F.
- In a small bowl, combine the walnuts, feta, olives, sun-dried tomatoes, lemon zest, lemon juice, oregano, and red pepper flakes. Set aside.
- Butterfly the chicken breasts by slicing them in half (lengthwise) but leaving them attached at one end. Gently pound chicken with a mallet to flatten. Place 4 to 5 basil leaves on each flattened breast followed by ⅓ of the walnut mixture. Spread evenly.
- Begin rolling the chicken up from one end to the other to form a pinwheel shape. Brush with the olive oil and season lightly with salt and pepper. Secure each roll with butcher string or 3 to 4 skewers. Repeat with the remaining chicken breasts and filling.
- If grilling, reduce the heat to medium-high and grill the chicken for 25 to 30 minutes until the internal temperature reaches 180 °F. If cooking in the oven, bake for 25 to 30 minutes.
Tip: Prepare the chicken one day ahead and keep refrigerated.
Ingredients:
⅓ cup walnut pieces
½ cup feta cheese, crumbled
6 Kalamata olives, pitted and chopped
4 sun-dried tomatoes (in oil), diced
1 tablespoon lemon zest
1 tablespoon lemon juice
1 tablespoon oregano
½ teaspoon red pepper flakes
3 chicken breasts (4 ounces each)
½ cup fresh basil leaves
Pinch of salt and pepper
1 teaspoon extra-virgin olive oil
Nutrition:
Calories: 244, Fat: 13g, Saturated Fat: 4g, Sodium: 263mg, Carbohydrate: 5g, Fiber: 2g, Protein: 2g
