Greek Chicken

• 4 boneless skinless chicken breast halves
• 2 cups (8 ounces) crumbled feta cheese
• 1 can (4-1/2 ounces) chopped ripe olives, drained
• 2 tablespoons olive oil, divided
• 1/2 teaspoon dried oregano
• 2 tablespoons dry white wine or chicken broth
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 1 medium onion, sliced

1. Flatten chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken; roll up and tuck in ends. Secure each with a wooden toothpick.
2. In a bowl, combine wine, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.

chicken, feta cheese, ripe olives, olive oil, oregano, white wine, sugar, balsamic vinegar, garlic, thyme, onion

Taken from www.tasteofhome.com/recipes/greek-chicken/ (may not work)