Chicken Greek

• 8 skinless boneless chicken breast halves
• 3 tablespoons olive oil divided
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons cilantro dried
• 2 garlic clvs, finely minced
• 24 black olives sliced
• 1 cup diced onion
• 4 pepperoncini peppers diced
• 1 cup diced tomatoes
• 8 ounces feta cheese crumbled
• 1 pound stuffing mix herb
• 2 eggs beaten

1. Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch thickness. Brush with 2 tablespoons of the olive oil and sprinkle with salt, pepper, and cilantro.
2. In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion, and peppers; saute just until tender, about 2 minutes.
3. Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1/8 of feta cheese.
4. Fold chicken around the mixture; secure with picks.
5. Place stuffing in shallow pan and in another dish, place eggs. Dip each chicken roll first in egg, then in stuffing.
6. Line baking pan with foil and arrange chicken in single layer. Bake in 350 degrees oven about 30 minutes or until fork can be inserted in chicken with ease.

chicken, olive oil, salt, pepper, cilantro, garlic, black olives, onion, pepperoncini peppers, tomatoes, feta cheese, herb, eggs

Taken from www.yummly.com/recipe/Chicken-Greek-1652366 (may not work)