| 1. |
Pre-heat oven to 350° F (175° C). Heat olive oil on stove at medium heat. Add chili seeds to oil and roast for 3 minutes, stirring occasionally to prevent burning. |
| 2. |
Add finely chopped red peppers to oil and cook until soft. Mixture will become red and frothy. Remove all oil and peppers to a heat-safe bowl once cooked. |
| 3. |
Slice chicken breast horizontally, stopping 3/4 of the way through. |
| 4. |
In a separate bowl, combine feta cheese, minced black olives and half of the olive oil/red pepper mixture. Evenly add to inside of chicken breast. |
| 5. |
Wrap the breast into a roll, making sure the cheese mixture is completely covered. Secure ends of chicken breast with toothpicks, ensuring no mixture can escape while cooking. |
| 6. |
Brush the outside of the chicken with remaining olive oil mixture, and coat with panko and parmesan cheese. |
| 7. |
Place chicken in a deep non-stick baking sheet. Place in oven on middle rack and bake for 30 minutes, then turn chicken. Continue to bake for another 15 minutes, or until chicken is thoroughly cooked. |
| 8. |
Remove toothpicks before serving. |
