Sun-Dried Tomato and Feta-Stuffed Chicken Breasts Sbd |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Super simple South Beach Chicken recipe from the South Beach SuperCharged book.... Feta & Chicken- how could you go wrong?? Ingredients:
1/3 cup reduced-fat feta cheese |
2 sun-dried tomatoes, finely chopped |
1 garlic clove, minced |
1/2 teaspoon dried basil |
fresh ground black pepper |
4 boneless skinless chicken breasts |
salt |
2 teaspoons extra virgin olive oil |
Directions:
1. Heat the oven to 425.
2. In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork.
3. Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.
4. In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.
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