These chicken roll-ups are a simple dinner recipe filled with Greek flavors.
This is going to be a crazy busy week for me. Why is it that we have to do so much work just to be able to go on vacation? I think we should get a pre-vacation week where we have nothing to do except get ready for vacation. What do you think? I just can’t get work on board with the idea :(. So, this week is all about getting as much done as I can at work before I leave for vacay, and then trying to do laundry, get everything packed, clean the house, and give the cat extra love so he doesn’t waste away without us while we’re gone. That means I’m making simple dinners all week and this Greek chicken was the first one on my list.
This recipe is full of flavor! The chicken is stuffed with California Black Ripe Olives, cream cheese, and feta cheese, and it is served with a homemade tzatziki sauce. I use California Ripe Olives in a lot of my recipes, they are one of the most versatile items in the pantry. They have a unique flavor, texture and color, and they can be part of a healthy diet. Olives are an essential part of the Mediterranean diet and contain monounsaturated fat (that’s the good fat!) and a serving of olives contains 0 grams of trans fat and is a naturally cholesterol-free food.
This time I mixed the black olives with cream cheese and feta cheese and rolled it inside of a chicken breast. To make the rolling easier, and to ensure they cook evenly, the key is getting the chicken to a consistent thickness. I split my chicken breasts in half so they were thinner to begin. Then I placed a piece of plastic wrap over them and used a mallet to pound them out until they were all the same thickness. If you don’t have a mallet don’t worry about it, when I don’t have one handy I just use the back of a ladle. You just want something smooth so it doesn’t tear through the plastic.
Once they are nice and flat scoop 2-3 tablespoons of the black olive and cheese mixture onto the chicken breast and roll it up tightly. Place the roll-ups in a casserole dish and back them at 400°F for 20-30 minutes, or until cooked through. While they cook I like to make a simple side salad to go with it. Cucumbers, fresh tomatoes, and sliced California Ripe Olives, tossed with a olive oil and red wine vinegar, and sprinkled with feta cheese.
Before serving the chicken I add a little tzatiki sauce to the plate then slice each roll-up and plate it on the tzatiki sauce. It’s a lovely presentation and it makes it look like it took so much more work than it really did. The whole meal only takes me about 20 minutes to prep, then I can put it in the oven and go start a load of laundry. By the time MG gets home from work it is ready!
- 2 thick Chicken Breasts, halved or 4 thin Chicken Breasts
- 4 oz. Cream Cheese
- 4 oz. Feta Cheese
- ½ c California Black Ripe Olives, diced
- Preheat oven to 400°F
- Place a piece of plastic wrap over each chicken breast and use a mallet to pound it out until each one is the same thickness.
- Mix cream cheese, feta cheese, and California Black Ripe Olives together in a bowl.
- Spoon 2-3 Tbsp of cheese mixture onto each breast and roll it up tightly.
- Place the chicken roll-ups into a greased pan or casserole dish and bake for 20-30 minutes, or until cooked through.
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Nutritional Information for California Black Ripe Olives:
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.