Feta and tomato stuffed chicken

Recipe Information

Ingredients

• 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 ground black pepper

• 4 (6-ounce) skinless, boneless chicken breast halves

• 1/2 teaspoon kosher salt

• 2 tablespoons butter

• 1/2 teaspoon grated lemon zest

• 1/4 cup fat-free, low-sodium chicken broth

• 2 teaspoons thinly sliced fresh basil

Directions

• Set an oven to 425°F.

• Boil 2 cups of water in a saucepan and add the sun-dried tomatoes. Take the saucepan off of the stove and cover for 5 minutes.

• Slice the rehydrated tomatoes finely and mix with 2 teaspoons chopped basil, garlic, oregano, cheese, and 1/4 teaspoon black pepper.

• Pound chicken breast half with a meat mallet or heavy skillet to an even thickness.

• On one side of each chicken breast half, cut a slit to form a horizontal pocket and fill with 1/4 cup of the tomato mixture per chicken breast half.

• Sprinkle salt and the remaining pepper on both sides of the chicken.

• Create packets with aluminum foil and add one chicken breast half, 1/2 tablespoon of butter, 1/8 teaspoon lemon zest, and 1 tablespoon chicken broth to each packet.

• Seal the edges and arrange the packets on a baking sheet. Bake for 20 minutes and let stand for 5 minutes.

• Remove the chicken from foil packets and thinly slice. Garnish with the remaining basil.

Nutrition (per serving)

• Calories: 311 cal

• Total fat: 10g

• Saturated fat: 6g

• Monounsaturated fat: 2g

• Cholesterol: 121mg

• Sodium: 572mg

• Carbohydrate: 8g

• Fiber: 3g

• Protein: 43g