Mediterranean Stuffed Chicken Breasts
This versatile dish is easy enough for a weeknight supper but elegant enough for company.
Yield: 8 servings (serving size: 1 stuffed chicken breast half) -- we got 4 servings.
The 5 Ingredients
1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives (didn't use)
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts (used 4 chicken breasts)
Added 1/4 tsp salt
Added 1/4 tsp black pepper
Directions: Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick (D pounded out the chicken and then added mixture and then rolled it up, and added a toothpick). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
CALORIES 210 ; FAT 5.9g (sat 1.9g,mono 2.3g,poly 1g); CHOLESTEROL 98mg; CALCIUM 43mg; CARBOHYDRATE 1.8g; SODIUM 266mg; PROTEIN 35.2g; FIBER 0.5g; IRON 1.3mg
Cooking Light, JUNE 2010
Our version:
- Calories: 214.3
- Total Fat: 3.6 g
- Cholesterol: 103.9 mg
- Sodium: 307.1 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 1.0 g
- Protein: 40.3 g
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