On this week's show Sean and Mike recap the 92nd Alabama Deep Sea Fishing Rodeo. 

Alec Naman from Naman's Catering called us this morning and said, "Morning Gang, How about a nice Mediterranean Stuffed Chicken this week. It's a healthy delicacy. I think you'll like it."

We love it Alec!!!!  It's What's Cooking!

Listen Here: 

Leave us pictures when you try this recipe!

Mediterranean Stuffed Chicken

INGREDIENTS

o 4 8- ounce skinless boneless chicken breasts o 1 teaspoon oregano o ½ teaspoon paprika o ½ teaspoon salt o ¼ teaspoon black pepper

o 1 cup baby spinach chopped

o ½ cup crumbled feta cheese

o ¼ cup chopped roasted red peppers

o 1 tablespoon chopped basil

o 2 tablespoons of kalamata olives

o 2 garlic cloves minced o 2 tablespoons olive oil divided

INSTRUCTIONS

o Preheat the oven to 400°F.

o Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.

o Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.

o In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.

o Heat the remaining olive oil in a large oven-safe skillet or cast iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side.

o Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.