4 skinless, boneless chicken breast halves (1 to 1 1/2 pounds)
1/4 crumbled reduced fat feta cheese (1oz.)
1/4c. finely chopped drained bottled marinated artichoke hearts
2Tbsp. finely chopped drained bottled roasted red sweet peppers
2Tbsp thinly sliced green onions
2tsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
Using a sharp knife, cut a pocket in each chicken breast half by cutting horizontally through the thickest portion to the opposite side.
In a bowl, combine feta cheese, artichoke hearts, roasted peppers, green onions, and oregano Spoon evenly into chicken breasts. If necessary, secure with wooden toothpicks. Sprinkle with 1/8 tsp. black pepper.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over med. heat. Add chicken. Cook 12-14 mins. or untilo no longer pink (170*f),turning once.
Place chicken on the rack of an uncovered grill directly over med. coals. Grill 12-15 mins or until chicken is no longer pink (170*F), turning once halfway through. (For a gas grill, preheat hrill. Reduce heat to med. Place chicken on grill rack over heat. Cover and grill as above.)
- Per Serving
- 171 cal
- 5g total fat(1g sat.fat)
- 68 mg. chol.
- 226mg sodium
- 2g carb.
- 0g fiber
- 28g pro.
- 4 very lean meat
- 1 fat.
- Carb choices