Publix Aprons

Feta Stuffed Braised Chicken with Fennel and Olives

Feta Stuffed Braised Chicken with Fennel and Olives
Total Time:
40 minutes


Zest of 1 orange
1 bulb fennel, cored and cut into thin slices
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1/2 cup ripe green olives, halved lengthwise
1 tablespoon parsley, chopped
1 1/2 lb boneless, skinless chicken breasts
1/3 cup crumbled feta cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 cup dry white wine (or unsalted chicken stock)
1/2 teaspoon dried oregano
1 (8.8-oz) pouch brown ready rice


  • Zest 1 teaspoon orange zest.
  • Core and slice fennel thinly, slice onion thinly, and mince garlic. Cut olives in half lengthwise. Chop parsley.
  • Cut a pocket in each chicken breast horizontally through the thickest portion toward the opposite side; do not cut through.


  1. Combine feta and orange zest. Spoon feta mixture evenly into each chicken breast pocket, pressing to pack tightly. Season chicken with salt and pepper.
  2. Preheat oven to 375°F. Preheat a large Dutch oven on medium-high. Place oil in pan and add chicken; Cook 3–4 minutes on each side or until golden. Transfer to a plate.
  3. Add fennel and onion to pan and cook 2–3  minutes until lightly browned. Add wine, garlic, and oregano. Stir, scraping up any brown bits in the bottom pan. Return chicken to pan. Bring to a boil; cover and transfer to the oven. Bake 12–15 minutes or until chicken is 165°F. Top with olives and parsley; heat rice following package instructions; serve chicken over rice.

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Nutritional Information

CALORIES (per 1/4 recipe) 580kcal; FAT 20g; SAT FAT 5g; TRANS FAT 0g; CHOL 155mg; SODIUM 480mg; CARB 28g; FIBER 3g; SUGARS 5g; PROTEIN 58g; VIT A 10%; VIT C 15%; CALC 15%; IRON 15%

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