Stuffed Chicken Breasts Athenian
with Kima Sauce
| Ingredients (Stuffed Chicken): |
4 Split Chicken Breasts, Skinned, Boned 2 Tbsp. Crumbled Feta Cheese 1 Tbsp. Chopped Walnuts 1 Tbsp. Chopped Parsley ¾ Cup Flour ½ Tsp. Salt ¼ Tsp. Pepper 1 Egg 2 Tbsp. Milk 2 Tbsp. Olive Oil 2 Tbsp. Butter 1 Cup Sliced Black Olives |
| Instructions (Stuffed Chicken): |
Cut a Small
Pocket in each Chicken Breast by making a Slit in each Piece;
do not cut all the way through
Mix Cheese, Walnuts and Parsley. Put 1 Tbsp. of this stuffing into each breast; seal edges by pressing together. Mix Flour, Salt and Pepper; dredge Chicken in flour mixture. Mix Egg and Milk. Dip Chicken in Egg Mixture and Dredge in Flour again. Refrigerate until ready to cook. Heat Oil and Butter in large heavy Skillet over medium heat until foam subsides. Cook Chicken over medium high heat until brown, turn over and reduce heat. Cook until browned and cooked throughout. Do Not Cover chicken will lose it's crispness and Cheese will begin to ooze out Top with Kima Sauce |
| Ingredients (Sauce):Kima |
3 Tsp. Olive Oil ¼ Cup Chopped Onion ¼ Cup Chopped Carrot ¼ Cup Chopped Celery 1 Clove Garlic, Chopped 1 8 oz. Can of Tomatoes, drained, chopped 2 Tbsp. Chopped Parsley ¼ Cup White Wine ¼ Tsp. Sugar ¼ Tsp. Oregano |
| Instructions (Kima Sauce): |
Heat Oil in small heavy Skillet. Cook Onions, Carrots , Celery and Garlic until limp
Add Tomatoes, Parsley, Wine, Sugar and Oregano. Simmer 20 minutes or until thickened |
