Sun-Dried Tomato &Feta-Stuffed Chicken
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| Wed, 06-18-2008 - 8:24am |
Sun-Dried Tomato and Feta-Stuffed Chicken Breasts
Makes 4 servings
Description
Deceptively simple, this tasty chicken dish works just as well for company as it does on a busy weeknight. Make extra for lunch or dinner the next day. Thinly slice the chicken and serve it cold over simply dressed salad greens, or roughly chop the chicken and toss it with fresh spinach, a little olive oil, and warm whole-wheat pasta.
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
1/3 cup reduced-fat feta cheese
2 sun-dried tomatoes (from a jar), finely chopped
1 garlic clove, minced
1/2 teaspoon dried basil
Freshly ground black pepper
4 (6-ounce) boneless, skinless chicken breasts
Salt
2 teaspoons extra-virgin olive oil
Instructions
Heat the oven to 425°F.
In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork.
Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.
In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.
Recipe from The South Beach Diet Supercharged.
Nutritional Information
232 calories
6 g fat (2 g sat)
1 g carbohydrate
42 g protein
0 g fiber
326 mg sodium
| Mon, 06-30-2008 - 7:57pm |


