Hi...
I made this for dinner last night .... our kids were here for dinner to celebrate Father's day because we weren't able to get together today. I served this with Garlic Mashed Cauliflower (recipe to follow in another post) and a great salad that Paul made for us. We finished up with Autumn cheesecake (apple cheesecake)....we all had a wonderful dinner and a great day!
Enjoy!
hugs,
peg
Feta-Stuffed Chicken Breasts
Ingredients
1 tablespoon snipped dried tomatoes (not oil-packed)
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
1/4 cup crumbled feta cheese (1 ounce)
2 tablespoons softened fat-free cream cheese (1 ounce)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground black pepper
1 teaspoon olive oil or cooking oil
Fresh basil sprigs (optional)
Directions
1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.
2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.
Nutrition Facts
Calories 168, Total Fat (g) 5, Saturated Fat (g) 2, Cholesterol (mg) 75, Sodium(mg) 221, Carbohydrate (g) 1, Fiber (g) 0, Protein (g) 29,
Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0,
Very Lean Meat (d.e.) 4, Fat (d.e.) .5,
Percent Daily Values are based on a 2,000 calorie diet
Recipe source: http://www.bhg.com/recipe/chicken/feta-stuffed-chicken-breasts/
I made this for dinner last night .... our kids were here for dinner to celebrate Father's day because we weren't able to get together today. I served this with Garlic Mashed Cauliflower (recipe to follow in another post) and a great salad that Paul made for us. We finished up with Autumn cheesecake (apple cheesecake)....we all had a wonderful dinner and a great day!
Enjoy!
hugs,
peg
Feta-Stuffed Chicken Breasts
Ingredients
1 tablespoon snipped dried tomatoes (not oil-packed)
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
1/4 cup crumbled feta cheese (1 ounce)
2 tablespoons softened fat-free cream cheese (1 ounce)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground black pepper
1 teaspoon olive oil or cooking oil
Fresh basil sprigs (optional)
Directions
1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.
2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.
Nutrition Facts
Calories 168, Total Fat (g) 5, Saturated Fat (g) 2, Cholesterol (mg) 75, Sodium(mg) 221, Carbohydrate (g) 1, Fiber (g) 0, Protein (g) 29,
Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0,
Very Lean Meat (d.e.) 4, Fat (d.e.) .5,
Percent Daily Values are based on a 2,000 calorie diet
Recipe source: http://www.bhg.com/recipe/chicken/feta-stuffed-chicken-breasts/