Rating: 4 stars
111 Ratings
  • 5 star values: 49
  • 4 star values: 20
  • 3 star values: 21
  • 2 star values: 11
  • 1 star values: 10

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

168 calories; fat 5g; cholesterol 75mg; saturated fat 2g; carbohydrates 1g; protein 29g; sodium 221mg.
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