Mediterranean S"tuffed Chicken

By Edie

  • 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

  1. Using a sharp knife, cut a pocket in each chicken breast half by cutting horizontally through the thickest portion to the opposite side.

  2. 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.

  3. 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.

  4. Grilling Directions:

  5. 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.)

Nutritional Facts

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

dinner chicken carbs under 45g

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