Feta-Stuffed Chicken Breasts

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(111)

Cut into one of these succulent chicken pieces and you'll discover a zesty feta cheese, tomato, and basil filling. It's a surprising low-calorie, low-fat option for dinner.

Feta-Stuffed Chicken Breasts
Photo: Andy Lyons
Prep Time:
15 mins
Cook Time:
12 mins
Total Time:
27 mins
Servings:
4

Ingredients

  • 1 tablespoon snipped dried tomatoes (not oil-packed)

  • 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)

  • ¼ cup crumbled feta cheese (1 ounce)

  • 2 tablespoon softened fat-free cream cheese (1 ounce)

  • 2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

  • 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 (per serving)

168 Calories
5g Fat
1g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 168
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Sodium 221mg 10%
Total Carbohydrate 1g 0%
Protein 29g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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