Grilled chicken breasts with dried tomatoes, feta cheese, black olives and parsley

Preparation :20 min Cooking :20 min
Difficulty :easy
Servings :4

My new client Miscela asked me to create a summer recipe using its legendary products. I immediately thought of stuffing chicken breasts and grilling them afterwards! This recipe is really worth trying…

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Ingredients

  • 227g sun-dried tomato mix from Miscela
  • A good handful of fresh parsley, chopped
  • 1/2 cup sun-dried black olives, coarsely chopped
  • 3/4 cup feta cheese, crumbled
  • 4 chicken breasts, about 350g each, butteflied
  • 1/4 cup olive oil
  • 1 tablespoon sweet smoked paprika
  • 1/2 teaspoon Provence herbs
  • Salt and freshly ground pepper

Preparation

  • In a bowl, add the mixture of dried tomatoes, parsley, black olives and feta cheese. Salt and pepper generously then mix well.
  • Divide mixture into chicken breasts, close and close well with toothpicks. Set aside.
  • In another bowl, add the olive oil, smoked paprika and Provence herbs. Season with salt and pepper and mix. Set aside.
  • Preheat BBQ to maximum temperature and reduce intensity to medium. Oli the grills and place the chicken breasts on the heat. Brush lightly with the paprika mixture and cook for about 8-10 minutes.
  • Turn over the breasts, brush with the rest of the mixture and continue cooking for about 8-10 minutes or until the chicken is no longer pink. Remove from heat and serve immediately!

Our wine stewards suggest

+- 15$ Domaine La Montagnette Signargues

We have all you need in this wine. Expressive nose, aromatic, vaguely reminiscent of Provence with these fine herbs and tomato on vine. The mouth is round, with a fine grain, and a retro on the white pepper. If I add fine herbs, pepper hints, tomato on vine ... we have a perfect match for this grilled chicken version Le Coup de Grâce!

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