Challenged with the “chicken again?” dilemma I searched the fridge and pantry for inspiration. Greek style! Feta, parsley and a twist of Spanish dry cured ham. No bread coating on this quick and elegant dinner.
Preheat oven to 350 degrees (F).
Butterfly chicken breasts and pound to even thickness (about 1/4 inches).
Chop parsley, olives and scallions. Combine stuffing mixture in a bowl: feta cheese crumbles, chopped scallions, olives and parsley. Add a pinch of nutmeg, mix to blend. No added salt, the ham is quite enough for this dish.
Place 1 slice of Spanish Jamón serrano lengthwise of each chicken breast. Divide stuffiing mixture evenly and spread on center of each breast. Divide butter into 4 pieces and place 2 pieces of butter on each breast, and add scant amount of course black pepper. Roll up breast starting with narrow end – and hold together with tooth picks.
Brown chicken in 2 tablespoons olive oil and 1 tablespoon butter, turn to brown all sides. Remove from pan and place on oven proof dish. Finish cooking in 350 degree (F) oven for 15 minutes. Remove from oven, rest 3-5 minutes and serve.
Serving Suggestions: Serve with rice pilaf, your favorite potatoes, Greek salad, etc. Mix it up!
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I made these last night and my husband LOVED them. We used a different ham though…capacollo. It was good. i didn’t put any butter inside. I also just threw it in the oven and baked for 25 min without browning. He said it was a keeper. 
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Robin @ What about the food? on 11.13.2010
What a nice change up! So glad it brought a smile to you and yours.
bakinghomesteader on 10.30.2010
This looks yummy!