Makes: 4 servings
6 ounces feta cheese in brine, drained and crumbled
2 tablespoons chopped pitted Kalamata olives
1 tablespoon Greek seasoning
1 tablespoon capers, drained
Grated zest and juice of 1 lemon
2 teaspoons plus 1⁄4 cup extra
virgin olive oil
4 boneless, skinless chicken breast halves
2 teaspoons lemon pepper
In a medium bowl, combine feta, olives, Greek seasoning, capers, lemon zest, and 2 teaspoons oil. Set cheese stuffing aside.
If chicken breasts have tenders attached, remove and save for another use. Cut a pocket into the fat side of each breast half, being careful not to cut through. Divide stuffing among the 4 breast pockets and secure the pockets with wooden toothpicks.
In a small bowl, whisk together 1⁄4 cup oil, lemon juice, and lemon pepper. Place stuffed chicken breasts in a large zip-top bag and pour in marinade. Squeeze air out of bag, seal, and gently massage bag to combine. Marinate in refrigerator for 30 minutes to 2 hours.
Thirty minutes before grilling, remove chicken from refrigerator to let come to room temperature.
Meanwhile, set up grill for direct grilling over medium-high heat. Oil grates when ready to start grilling.
Remove chicken from marinade (discard marinade) and grill 6 to 8 minutes per side, or until chicken is no longer pink and juices run clear (170°F).