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Chicken Greek

8 boneless, skinless chicken breast halves
3 tablespoons olive oil, divided use
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried cilantro
2 garlic cloves, finely minced
24 black olives, sliced
1/3 cup diced onion
4 pepperoncini peppers, diced
1 cup diced tomatoes
8 ounces feta cheese
1/2 pound herb seasoned stuffing
2 large eggs, beaten

1. Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch thickness. Brush with 2 tablespoons of the olive oil and sprinkle with salt, pepper and cilantro.
2. In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion and peppers; sauté just until tender, about 2 minutes. Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1/8 of feta cheese. Fold chicken around the mixture; secure with picks.
3. Place stuffing in shallow pan and in another dish, place eggs. Dip each chicken roll first in egg, then in stuffing.
4. Line baking pan with foil and arrange chicken in single layer.
5. Bake in 350°F. oven about 30 minutes or until fork can be inserted in chicken with ease.
6. Garnish with cherry tomatoes, carrot strips, black olive slices and cilantro sprigs.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.