Grilled chicken breasts with dried tomatoes, feta cheese, black olives and parsley
- Preparation 20 min
- Cooking 20 min
- Servings 4
- Freezing Absolutely
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
- 1 cup sun-dried tomato, coarsely chopped
- 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 350 g each, butterflied
- 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!
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Our sommeliers suggest
Domaine La Montagnette Signargues
Le Saint-Fût
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!
See the product
Fleur du Nord, 4.5%
Le Saint-Fût
Belgian type beer with boreal spices (millefeuille, epilode, commune, golden rod) and dandelion honey, the northern flower will offer you an additional agreement by offering you aromas of lemon, pepper, cereals that will marry the Provencal ingredients of the recipe. Forget the lemon district and the pepper mill to replace them with a Saguenay beer with the ingredients specific to the region. Its inherent inherent effervescence will bring a touch of acidity that will bring even more freshness to the dish.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Domaine La Montagnette Signargues
Le Saint-Fût
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!
See the product
Fleur du Nord, 4.5%
Le Saint-Fût
Belgian type beer with boreal spices (millefeuille, epilode, commune, golden rod) and dandelion honey, the northern flower will offer you an additional agreement by offering you aromas of lemon, pepper, cereals that will marry the Provencal ingredients of the recipe. Forget the lemon district and the pepper mill to replace them with a Saguenay beer with the ingredients specific to the region. Its inherent inherent effervescence will bring a touch of acidity that will bring even more freshness to the dish.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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