Stuffed Chicken Breasts with White Bean Puree
Lauren
ingredients
- 4 skinned and boned chicken breast halves
- 1 (4 ounce) package crumbled feta cheese
- 1/4 cup chopped kalamata olives
- 1 tablespoon capers
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 (16 ounce) cans navy beans, rinsed and drained
- 2 to 4 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
directions
- 1
Place each chicken breast between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
- 2
Combine cheese, olives, and capers; spread over chicken. roll up, starting at a short side; secure with wooden picks. sprinkle with paprika.
- 3
Brown chicken in hot oil in a skillet over medium-high heat. cover, reduce heat, and cook 20 minutes or until chicken is done.
- 4
Process beans next 4 ingredients in a food processor until smooth, stopping to scrap down sides.
- 5
Pour into a small saucepan, cook over medium heat, stirring often, until heated. serve with chicken.
Source: Lauren
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