Ingredients:
- ½ cup crumbled feta cheese
- ½ cup chopped roasted red bell peppers
- ½ cup chopped fresh spinach
- ¼ cup Kalamata olives, pitted and quartered
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 4 (8 ounce) boneless, skinless chicken breasts
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
Directions:
- Preheat oven to 400°F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
- 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 and pepper.
- 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. 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.
Nutrition Facts
Serving Size: 1/2 breast
Per Serving: 179 calories; protein 24.4g; carbohydrates 1.9g; dietary fiber 0.1g; sugars 1.1g; fat 7.4g; saturated fat 2.5g; cholesterol 71mg; vitamin a iu 1123.7IU; vitamin c 14.2mg; folate 10.9mcg; calcium 63.3mg; iron 1mg; magnesium 25.4mg; potassium 213.5mg; sodium 352mg; thiamin 0.1mg.
Exchanges: 3 lean protein, 1/2 fat