Ingredients

• Zest of 1 orange
• 1 bulb fennel, cored and cut into thin slices
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• ½ cup ripe green olives, halved lengthwise
• 1 tablespoon parsley, chopped
• 1 ½ lb boneless, skinless chicken breasts
• ⅓ cup crumbled feta cheese
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup dry white wine (or unsalted chicken stock)
• ½ 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