Directions:
- Preheat oven to 375. Cut a 2-inch pocket in the thickest part of each chicken breast.
- In a small bowl combine the Feta and the chopped olives, then stuff 1/2 of mixture into each pocket.
- In a nonstick skillet, heat 2 Tbs. olive oil on medium to high heat.
- Season the chicken with pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
- Transfer to an oven safe baking dish, drizzled with 1 Tbs. olive oil and bake for 18 minutes.
- In a bowl mix tomato, kosher salt, onion, garlic, basil and parley.
- When chicken is 5 minutes from being finished, put the remaining olive oil in the skillet, add tomato mix and heat through.
- Serve chicken with tomato mix on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.74 Kcal (2469 kJ) | ||
| Calories from fat | 376.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.85g | 64% | |
|---|---|---|---|
| Cholesterol | 148.85mg | 50% | |
| Sodium | 1152.18mg | 48% | |
| Potassium | 871.43mg | 19% | |
| Total Carbs | 6.12g | 2% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 50.78g | 102% | |
| Vitamin C | 13.1mg | 22% | |
| Iron | 0.2mg | 1% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 150.04 Kcal (628 kJ) | ||
| Calories from fat | 95.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 64% | |
|---|---|---|---|
| Cholesterol | 37.87mg | 50% | |
| Sodium | 293.14mg | 48% | |
| Potassium | 221.71mg | 19% | |
| Total Carbs | 1.56g | 2% | |
| Sugars | 0.82g | 13% | |
| Dietary Fiber | 0.42g | 7% | |
| Protein | 12.92g | 102% | |
| Vitamin C | 3.3mg | 22% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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