Stuffed Chicken Breasts

Stuffed Chicken Breasts

1 1/2 tablespoons prepared sun-dried tomato spread
1 tablespoon prepared kalamata olive tapenade
2 tablespoons toasted pine nuts, chopped

2 tablespoons feta cheese, crumbled

1 tablespoon minced fresh parsley
1/8 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
2 large chicken breasts, with skin and bones
olive oil
kosher salt

Combine the first 8 ingredients; set aside.
Carefully remove the bones from the underside of the chicken breasts. Slide your fingers up under the skin to loosen it but don't pull it away from the flesh. Put half of the tapenade mixture up under the skin of each chicken breast, smoothing to spread evenly.
Place the chicken breasts skin side up on a foil covered rimmed baking sheet. Brush lightly with olive oil and sprinkle lightly with salt.

Bake in a preheated 425 degree oven until the juices run clear and a meat thermometer registers 165 degrees, about 30 minutes.