Greek Stuffed Chicken Breasts

• 2 whole Boneless, Skinless Chicken Breasts
• 1- 1/2 Tablespoon Butter
• 1/4 cups Crumbled Feta Cheese
• 3 Tablespoons Chopped Scallions (green Onion)
• 5 whole Kalamata Olives, Chopped
• 1/4 cups Chopped Flat Leaf Parsley
• 1 pinch Nutmeg
• 2 slices Spanish Jamon Serrano (dry Cured Ham)
• 2 Tablespoons Olive Oil
• 1 pinch Coarse Ground Pepper
• Salt

1. Preheat oven to 350 degrees (F).
2. Butterfly chicken breasts and pound to even thickness (about 1/4 inches).
3. Chop parsley, olives and scallions.
4. Combine stuffing mixture in a bowl: feta cheese crumbles, chopped scallions, olives and parsley.
5. Add a pinch of nutmeg, mix to blend.
6. No added salt, the ham is quite enough for this dish.
7. Place 1 slice of Spanish Jamon serrano lengthwise of each chicken breast.
8. Divide stuffiing mixture evenly and spread on center of each breast.
9. Divide butter into 4 pieces and place 2 pieces of butter on each breast, and add scant amount of course black pepper.
10. Roll up breast starting with narrow end and hold together with tooth picks.
11. Brown chicken in 2 tablespoons olive oil and 1 tablespoon butter, turn to brown all sides.
12. Remove from pan and place on oven proof dish.
13. Finish cooking in 350 degree (F) oven for 15 minutes.
14. Remove from oven, rest 3-5 minutes and serve.
15. Serving Suggestions: Serve with rice pilaf, your favorite potatoes, Greek salad, etc.
16. Mix it up!

chicken breasts, butter, feta cheese, scallions, olives, parsley, nutmeg, serrano, olive oil, ground pepper, salt

Taken from tastykitchen.com/recipes/main-courses/greek-stuffed-chicken-breasts/ (may not work)