Stuffed Chicken Breast(With Sundried Tomatoes, Feta, Olives And Pine Nuts)

• 1/2 c. red onion, chopped
• 1/2 c. olives (black), strips
• 1/2 c. pine nuts or almonds
• 1/2 c. sundried tomatoes (oil packed)
• 1/2 tsp. minced garlic
• 2 Tbsp. olive oil
• 2 Tbsp. Parmesan
• 1 Tbsp. marjoram
• 1/4 lb. Feta cheese, crumbled
• 2 whole chicken breasts with skins, halved

1. Preheat oven to 350u0b0.
2. In a large ovenproof skillet cook onions in 1 tablespoon oil over moderate heat, stirring until softened.
3. Add garlic and cook, stirring 1 minute.
4. Transfer mixture to a bowl and let cool.
5. Stir in olives, nuts, tomatoes (pat dry, cut into small strips), cheeses, marjoram and salt and pepper, stirring until combined.
6. Cut chicken breasts at thick end and make a pocket and stuff with 1/4 filling.
7. In the skillet, heat remaining 1 tablespoon oil over moderate high heat until hot but not smoking and brown chicken, skin side down.
8. Leave chicken skin side down, transfer skillet to oven and bake until just cooked through, about 12 minutes.

red onion, olives, nuts, sundried tomatoes, garlic, olive oil, parmesan, marjoram, feta cheese, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=664209 (may not work)