Ingredients
4 boneless skinless chicken breast halves2 cups (8 ounces) crumbled feta cheese1 can (4-1/2 ounces) chopped ripe olives, drained2 tablespoons olive oil, divided1/2 teaspoon dried oregano2 tablespoons dry white wine or chicken broth1 teaspoon sugar1 teaspoon balsamic vinegar1 garlic clove, minced1/4 teaspoon dried thyme1 medium onion, sliced
Preparation
Flatten chicken breasts to 1/8-in. thickness; set aside. In a food processor or blender, combine the cheese, olives, 1 tablespoon oil and oregano; cover and process until mixture reaches a thick chunky paste consistency. Spread over chicken; roll up and tuck in ends. Secure each with a wooden toothpick.
In a bowl, combine wine, sugar, vinegar, garlic, thyme and remaining oil. Pour into an ungreased 2-qt. baking dish. Top with onion. Place chicken over onion.
Cover and bake at 350° for 30 minutes. Uncover and baste with pan juices. Bake 15-20 minutes longer or until chicken juices run clear.
