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Print this Recipe    Breasts Feta Mint

Chicken Breasts Stuffed with Feta Cheese and Fresh Mint

2 large boneless, skinless chicken breasts (4 halves)
1 ounce feta cheese, thinly sliced
1 cup fresh mint leaves, stemmed and washed
1 T lemon juice
2 t olive oil
salt and freshly ground black pepper

Wash and dry chicken and trim off any fat. Cut each breast in half.
Lay one of the halves at the edge of a cutting board. Cut a horizontal
pocket in the breast, taking care not to pierce the top, bottom or
far side. Do this with all 4 pieces.

Place 2-3 slices of feta and 6-8 mint leaves in each pocket. Pin
shut with lightly oiled tooth picks. Place them in a glass or
ceramic baking dish. Finely chop the remaining mint and sprinkle
it over the chicken with the lemon juice, olive oil and salt and
pepper. Marinate the chicken in this mixture for 20 minutes, turning
once or twice.

Preheat grill or broiler to high. Season with salt and pepper.
Grill or broil until cooked, 2-3 minutes per side. Remove toothpicks
and serve at once.


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