Pepper & Feta Stuffed Chicken Breasts

Pepper & Feta Stuffed Chicken Breasts

Low in calories and high in taste – just an amazing combination!

  • ½ cup crumbled feta cheese
  • ½ cup chopped roasted bell peppers
  • ½ cup chopped fresh spinach
  • ¼ cup Kalamata olives, pitted & quartered
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 4 8-oz boneless skinless chicken breasts
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  1. Preheat oven to 400°F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
  2. Using a small knife, cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about 1/3 cup of the feta mixture; secure the pockets using wooden picks. Sprinkle the chicken evenly with salt & pepper.
  3. Heat oil in a large oven-safe skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 2 minutes. Carefully flip the chicken; transfer the pan to the oven.
  4. Bake until an instant-read thermometer inserted in the thickest portion of the chicken registers 165°F, 20 to 25 minutes. Drizzle the chicken evenly with lemon juice. Remove the wooden picks from the chicken before serving.

Note: Browning the chicken in a skillet before baking gives it a beautiful golden colour, and finishing it in the oven ensures that it cooks evenly. Serve with a side of whole grains and veggies for a filling dinner.

Serves 8: ½ breast each

Cal 179, Fat 7 g (sat 3 g), Chol 7 mg, carbs 2 g, Total sugars 1 g (added 0g), Protein 24G, Fiber 0G, Sodium 352 Mg, Potassium 213Mg

Source: Special Eating Well Edition – – Mediterranean Diet p.84

Posted in