In a small sauce pan, combine barley with water. Follow instructions from the barley package.
Cut twine.
Get two mixing bowls: 1 for chicken filling and 1 for barley.
Divide parsley in half and add to the mixing bowls.
Add olive oil (not EVOO) to a dutch oven or sauce pan over low heat. Add diced onions. When onions are cooked, put a small amount in the bowl for filling.
Add carrots to the pot and simmer.
Add half of the garlic to the pot and the other half to the chicken filling.
Add tomatoes to the pot. Then add salt, pepper, and dried spices.
Mix, cover, and let simmer.
When sauce starts to boil, decrease heat to low and add olives and capers. Cover and continue to simmer.
Add feta, kale, lemon zest, salt, and pepper to the chicken stuffing bowl.
Cover a cutting board with wax paper. Cut off 2-3 more pieces of wax paper and place off to the side.
Place chicken on cutting board. Use a rolling pin to flatten chicken to 1/4-1/2 inch thick. Be careful not to break it in pieces.
Add 1 tbsp olive oil to the pan you will use for the chicken.
Season each side of the chicken with salt and pepper. Put 2 pieces of twine under each piece of chicken. Add filling. Roll chicken and tie with twine.
Place chicken in the pan and sear on each side for 3-4 minutes.
Add water or broth. Cover until it cooks through (reaches 160 F.)
Mix lemon zest and juice, olive oil, salt, pepper, and parsley to make the dressing for the barley. When the barley is done, add the dressing, mix, and let sit.
Place chicken on a plate. Top with sauce. Add barley. EAT and ENJOY!
As a partner and affiliate with many of the companies above, I may earn commission or compensation for qualifying purchases made after clicking the link and visiting the partner websites. Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provider.
