Stuffed Chicken Breasts With White Bean Puree

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Southern Living


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4 skinned and boned chicken breast halves

1 (4-ounce) package crumbled feta cheese

1/4 cup chopped kalamata olives

1 tablespoon capers

1 teaspoon paprika

2 tablespoons olive oil

2 (16-ounce) cans navy beans, drained

4 garlic cloves

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon lemon juice

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