Pepper Stuffed Chicken

1 T olive oil
1 onion chopped
2 red bell peppers cut into strips
2 cloves garlic pressed
salt & pepper to taste
1/2 tsp oregano
1/4 cup feta cheese
4 chicken breasts
3/4 C white wine
1 T butter

Directions

Preheat oven 425*

In skillet heat olive oiil and the onion, pepper, garlic, salt & pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled add the cheese tossing well to distribute.

In the meantime, prepare chicken. Loosen the skin of chicken and and 1/4 of the mixture between skin and flesh. Sprinkle the tops of the chicken with salt & pepper and place in baking dish.

Roast chicken for 30-40 minutes or until chicken juices run clearwhen peirced with fork. Remove chicken from pan and keep warm.

Heat pan on stove top about medium high heat. Add the white wine and using a wire whisk get all the browned goodies off the bottom of pan. Let the pan juices reduce to about 1/2. Remove from heat and add the butter, whisk well and serve over top of the chicken.

Serve with Braised Kale and baked Hubbard Squash.