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Recipes

Mediterranean Stuffed Chicken

Mediterranean Diet Main Course Dinner

Incorporating walnuts into a balanced diet has been shown to reduce the risk of cardiovascular disease and stroke, in addition to improving cognition and reducing the risk of Alzheimer’s disease – all suggesting that walnuts really a hard working nut. Try this full-flavored dish that pairs walnuts with the luscious Mediterranean flavors of feta cheese, olives, sun-dried tomatoes, oregano and basil. Enjoy it with a fresh salad or sautéed vegetable for a delicious meal.

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Prep Time:

20 minutes

Total Time:

50 minutes

Yield:

3 servings

Nutrition Facts

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Nutrition Facts

  • Calories: 244
  • Fat: 13g
  • Saturated Fat: 4g
  • Sodium: 263mg
  • Carbohydrate: 5g
  • Fiber: 2g
  • Protein: 2g
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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

Instructions

  1. Preheat the grill to 500°F. Or, if using an oven, preheat it to 400°F.
  2. In a small bowl, combine the walnuts, feta, olives, sun-dried tomatoes, lemon zest, lemon juice, oregano, and red pepper flakes. Set aside.
  3. 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.
  4. 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.
  5. 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.

Recipe, photo and content courtesy of California Walnut Board and Commission. For more recipes, visit California Walnut Board and Commission.

How’d it Taste?

  • Diane W says:
    March 24, 2018 at 2:47 pm

    Nutritionals are off on this one. is it 20 g protein verses 2?

    Reply
    • kellytoups says:
      March 30, 2018 at 8:47 pm

      Hi Diane, we suspect that you are correct. The recipes and nutrition are from the California Walnut Association. We can follow up with them to see if we can track down the correct numbers.

      Reply
  • Jody says:
    February 19, 2018 at 8:01 pm

    I made this recipe last night. It was wonderful. My husband is not a fan of feta cheese so I substituted a fresh grated Parmesan. Really easy to make, the walnuts and Kalamata olives taste wonderful together. I made extra and will freeze portions so I can have a quick grab and go meal for lunch.

    Reply

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