This grilled chicken is easy and quick to make on a hot summer night.
I enjoyed making and eating the St. Rocco Braciole so much I decided to improvise and create a similar dish using chicken and my Greek sensibilities.
The dish is easy to make and is perfect during the hot summer when you’d rather fire up the backyard grill than turn up the heat in the kitchen. A good side dish for this is grilled “Italian” corn-on-the-cob.
- Four chicken breasts, pounded and flattened thin. (Make sure the breasts are no more than a 1/4 inch thick.)
- Greek salad dressing (If you don’t have any, olive oil will do in a pinch)
- Greek seasoning mix (If you don’t have any, salt and freshly ground pepper will do alone or with dried basil, dried oregano and a pinch of garlic powder if you have it.)
- 6 oz of crumbled feta cheese
- Four tablespoons of chopped fresh baby spinach leaves
- Two tablespoons of chopped fresh parsley
- Eight whole black pitted olives
- Two red bell peppers
- Cut the tops off the red peppers. Take the seeds out and slice vertically down the middle.
- Mix the crumbled feta cheese, chopped spinach leaves and chopped parsley in a small bowl. Cut the eight whole olives into thin slices and add to feta mixture.
What I did:
Place pepper halves on the grill and cook until tender and black lines appear on the skin. Set aside.
Lay the chicken breasts flat on the hottest part of the grill. Sear for only a short time (about one minute) and then flip over.
Working quickly, spread about a tablespoon of Greek salad dressing on each breast and add a healthy sprinkling of Greek seasoning.
Spread the feta cheese mixture on each breast as it cooks.
Cover and grill for about four minutes. Test for doneness by cutting off a small piece and checking to make sure there are no pink parts.
When done, roll it up on a plate and serve it on top of a roasted red pepper half.
(Photo by Mark Micheli)
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