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- user reviews (10)
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1
tablespoon snipped dried tomatoes (not oil-packed)
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4
skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
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1/4
cup crumbled feta cheese (1 ounce)
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2
tablespoons softened fat-free cream cheese (1 ounce)
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2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
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1/8
teaspoon ground black pepper
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1
teaspoon olive oil or cooking oil
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Fresh basil sprigs (optional)
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.
- Servings Per Recipe 4,
- Calories 168,
- Protein (gm) 29,
- Carbohydrate (gm) 1,
- Fat, total (gm) 5,
- Cholesterol (mg) 75,
- Saturated fat (gm) 2,
- Sodium (mg) 221,
- Very Lean Meat () 4,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Cooking them on medium high made the outsides brown much too fast while the insides remained raw. Maybe my breasts were really thick... In any case, most of the cheese came out and burned in the pan. I like the comment about cooking them unstuffed, and then stuffing the tops after you flip them.
10/5/2011 07:00:21 PM Report AbuseI need to add possible toppers to add AFTER placing cooked breasts on plates. For sautéed mushrooms, heated mushroom soup; for bread stuffing or faux chicken pot pie, gravy; for chicken cordon bleu-cream sauce. To add BEFORE placing back in oven: For pizza chicken. Stuff with favorite pizza toppings with jar spaghetti sauce and top with mozzarella. You can stuff with the small cubed ham and any cheese and drizzle with maple or pancake syrup. The 500 character limit here causes added posts.
3/21/2011 09:36:12 AM Report AbuseSome of the things I stuff with are sautéed mushrooms and/or onions, or mixed vegetables with jar gravy for a sort of chicken pot pie without the crust, or small cubed ham (Kroger near the lunch meat) with shredded swiss or mozzarella cheese for a faux chicken cordon bleu. Also regular bread stuffing. Anything that goes WITH chicken can be put IN chicken. Be creative. When I use a feta/cream cheese base I like to add McCormick smoked paprika and McCormick California style onion powder. YUM!
3/20/2011 09:42:09 PM Report AbuseI stuff the breasts w/ a variety of things. Solution to prevent the stuffing from falling out: Cut a slit length-wise on the top of the breast, slice "pockets" horizontally on the inside making pockets, cook them UNSTUFFED cut side down FIRST. When done on that side turn them over, open up the "pockets," insert the stuffing and finish cooking them. Since when finished the open cut is on the TOP rather than a side NOTHING falls out. Make a 2nd cut across the first making 1/4s for bulkier stuffing
3/20/2011 09:13:13 PM Report AbuseI found that most of the stuffing will "fall out" while turning it over to cook, so I double the stuffing, use half to stuff the chicken and the other half right in the pan to cook about the last 3-5 minutes with the chicken. My husband LOVES this recipe! It is a great dinner to make for unexpected company as well.
2/14/2011 12:19:43 PM Report Abuse