Big Fat Greek Stuffed Chicken

Instructions

1. Use a mallet and pound out the chicken a little so that it’s not too thick (about 3/4” total). Use a really sharp knife and slice a pocket down the side, try to make it as big as possible without going through the other side. Rub down the outside of the chicken with olive oil and a little salt and pepper.
2. Mix together in a bowl the olive oil (about 2 tbsp), feta cheese (whole container), white wine (about 1 tbsp), garlic (about 1 tbsp), Cavender’s greek seasoning (about 1 tsp),and chopped kalamata olives with a little salt and pepper. The consistency should be a little thick and all the feta should be crushed up. Then, stuff the mixture into the chicken breast pockets with a spoon.