Chicken Breasts Stuffed with Feta Cheese and Fresh Mint


2 lg boneless, skinless chicken breasts (4 halves)
1 oz feta cheese, thinly sliced
1 cup fresh mint leaves, stemmed and washed
1 tbsp lemon juice
2 tbsp olive oil
salt and freshly ground black pepper

How to prepare

Wash and dry chicken and trim off any fat. Cut each breast in half. Lay one of the halves at the edge of a cutting board. Cut a horizontal pocket in the breast, taking care not to pierce the top, bottom or far side. Do this with all 4 pieces.
Place 23 slices of feta and 68 mint leaves in each pocket. Pin shut with lightly oiled tooth picks. Place them in a glass or ceramic baking dish. Finely chop the remaining mint and sprinkle it over the chicken with the lemon juice, olive oil and salt and pepper. Marinate the chicken in this mixture for 20 min., turning once or twice.
Preheat grill or broiler to high. Season with salt and pepper. Grill or broil until cooked, 23 min. per side. Remove toothpicks and serve at once.

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