clock-iosdigital-coupon-iconAsset 1Asset 1my-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Feta Stuffed Braised Chicken with Fennel and Olives

Feta Stuffed Braised Chicken with Fennel and Olives
Servings:
4
Total Time:
40 minutes

Ingredients

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

Prep

  • 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.

Steps

  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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star