Chicken breast roulade

I felt like trying something fancy to celebrate the unusual occasion of having Monday lunch with my husband (and spending all Monday together :-). Being sick with some stupid respiratory tract infection put a damper on my celebratory mood, but lunch was still delicious. Lucky for me, this dish was also super easy to prepare, and with my husband's help we were done in no time.

You can stuff the chicken breasts with any creative filling. Here we used feta cheese and black olives. Not an amazing combination in itself, but we had some Macedonian cucumber salad to serve it with, which was a perfect fit.

If I were to make it again, I would probably use something like sauteed mushrooms and ricotta...or maybe feta, garlic and spinach for the stuffing. Get creative, and let me know if you found the ultimate combination!

Ingredients
2 chicken breasts
0.25 cup black olives
0.25 cup feta cheese
salt
black pepper
cooking spray

Preparation
Preheat the oven to 365F.
Take the chicken breasts, cut them so you can open them up maximizing the surface. This is easiest done by laying them on a cutting board and covering them with the palm of your left hand. Holding the knife in your right, insert it and cut along the cutting board, not quite pushing the knife out on the other edge.

Open the breast pieces and hammer them out with a tenderizer. Sprinkle both sides with salt and black pepper.

Chop the olives and mix with the feat. Half the filling and spread in the middle of the opened meat. Roll up and place onto aluminum foil pieces sprayed with cooking spray.

Roll and tighten the aluminum foil around the chicken rolls. Place onto a baking shape and bake 25-30 minutes.

Make sure the meat is done after removing it form the oven. Cooking times may vary based on how thin you hammered the meat.

Serve sliced at a slant with golden fries and Taratur on the side. Delish!