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Chicken Breasts w/ Feta, Sun-Dried Tomatoes & Onion Marmalad

chicken - breast

4 chicken breasts; (about 2 lb)
6 halves dry-packed sun-dried tomatoes
3/4 cup crumbled feta cheese; (3-1/2 oz)
1/2 teaspoon dried oregano
4 teaspoon olive oil
1/4 teaspoon each salt and pepper
3/4 cup chicken stock
----ONION MARMALADE----
2 tablespoon olive oil
2 red onions; about 1-1/2 lb, halved
2 tablespoon balsamic vinegar
2 teaspoon granulated sugar
1 teaspoon each dried thyme and sage
1/2 teaspoon salt

Many flavours are at play in this main course dish. The tangy chicken is nicely offset by the sweet onions. Skin and bone chicken breasts. Between plastic wrap and using mallet or heavy saucepan, pound each chicken breast to 1/4-inch thickness. Set aside. In bowl, cover tomatoes with 1/2 cup boiling water; let stand for 5 minutes or until softened. Drain well and purée in food processor along with feta, oregano and half of the oil until smooth. Divide among breasts, spreading evenly and leaving 1/2-inch border. Fold uncovered short sides over filling; roll up from long side, burrito-style. Using three 7-inch lengths of string for each roll, tie at ends and centre. Sprinkle with salt and pepper. (Can be prepared to this point, covered and refrigerated for up to 2 hours.) In large nonstick skillet with heatproof handle, heat remaining oil over medium-high heat. Brown chicken on all sides, 7 to 10 minutes. Bake in 375°F oven for 8 minutes longer or until no longer pink inside. Transfer chicken to plate; keep warm. Return skillet to stove over medium high heat. Add stock, scraping up brown bits with wooden spoon; boil for 3 minutes or until reduced by about half. Stir in Onion Marmalade; cook for 3 minutes or until heated through. To serve, remove string and cut each breast diagonally into 3 slices. Place about 1/2 cup sauce on each plate. Fan slices, or prop up pyramid-style, over sauce. Onion Marmalade: In large skillet, heat oil over medium heat. Stir in onions, vinegar, sugar, thyme, sage and salt; cover and cook for 5 minutes. Reduce heat to low; cook, stirring occasionally, for 40 minutes or until completely softened. Uncover and let cool (Marmalade can he refrigerated in airtight container for up to 2 days.) Makes 2 cups

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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