Mediterranean Chicken

Do you enjoy chicken but feel like it is the same old tired recipe that you use?Here is one of my favorite “go to” recipes for a quick mid-week dinner, that feels elegant, special and certainly not tired and boring.

Mediterranean Chicken
Chicken breast – pound the chicken (to double its size) with a rolling-pin or meat tenderizer (I recommend placing it in between plastic wrap or wax paper)
Roasted Red Bell Pepper – I make it easy on myself and usually have a jar handy in my pantry – chop
Black or Green Olives – chop
Sun-dried Tomatoes – Chop

Combine the bell peppers, sun-dried tomatoes and olives. I usually use about 1/4 C of this mixture per chicken breast. Place it on one side of the chicken and roll your chicken up, secure it with toothpicks.
Sprinkle with breadcrumbs and bake at 350 for 30-40 minutes.

Variations: Add a sprinkle of feta cheese to the bell pepper, olive and tomatoes mixture.

This can be prepared the night before and placed in your fridge. When you get home from work you can have a delicious meal in about 35 minutes.

Add a salad and veggie to the side of this dinner to balance out all of your nutritional needs. I hope you enjoy this recipe as mush as my family and I do.

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