Friday, February 17, 2012

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

This was just gross. Another dry, undercooked, rubbery banquet/wedding chicken. Both D and I agreed. He cooked it 10 minutes past the cooking time and it was still raw. We ended up microwaving it to get it done.

What was really sad was the amount of butter used.

However the positive was that we both like the ingredients so we could make this the way we make other stuffed chickens (yes, I have stuffed a breast). Following the directions for Chicken Stuffed with Brie and Red Peppers, this could be decent. D agreed.

We had with Herbed Couscous.

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

Sun-dried tomatoes and fresh basil really bring out the flavors of this feta-stuffed chicken breast. For more ways to cook stuffed chicken, see our complete stuffed chicken recipe collection.

YIELD: 4 servings (serving size: 1 packet)
COURSE: Main Dishes

2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)

Preheat oven to 425°.

Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.

Nutritional Information
Calories: 311; Fat: 10.1g; Saturated fat: 5.7g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.7g; Protein: 43g; Carbohydrate: 8.2g; Fiber: 2.5g; Cholesterol: 121mg; Iron: 1.6mg; Sodium: 572mg; Calcium: 77mg

Cooking Light APRIL 2007

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