I love Papa Murphy's Mediterranean chicken deLite pizza, and that definitely informed my creation of this recipe. This is a delicious and light dinner option. To make it truly like Papa Murphy's pizza, add some drained and chopped artichoke hearts. I didn't have any on hand when I created this recipe, hence the omisison.
4 boneless skinless chicken breasts
1/2 c. (herbed) feta cheese
2 garlic cloves, shaved or pasted
2 slices sun-dried tomato, minced
1/4 c. raw spinach, chiffonaded
1/3 c. chicken broth
Extra virgin olive oil
poultry seasoning
salt
pepper
Drizzle 3 Tbsp. olive oil in skillet with lid over medium-low heat. Shave garlic, mince tomato, and chiffonade spinach; combine garlic, tomato, spinach and feta. Pat chicken breasts dry, then using a paring knife, slice a pocket into the thickest part of the breast, being careful not to slice through. Stuff chicken breasts with feta mixture. Season outside of breasts with salt, pepper, and poultry seasoning. Place into hot skillet and allow to sit for 5 minutes before turning (should be a nice golden brown). Allow to brown another 5 minutes, add broth, cover, and reduce heat. Let simmer on low for 15-20 minutes. Drizzle with olive oil and serve.
[...] Chiffonade (chiff-uh-NOD) – cut into small ribbons. For instance, I chiffonade fresh basil to top our pizzas every now and then. You take your washed and dried basil leaves and stack them together. Starting from one side, roll the stack up; placing the seam side down on your cutting board, start slicing through the roll of leaves. You will have perfectly ribbonned herbs in a fraction of the time. Mediterranean stuffed chicken breasts [...]
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