Tuesday, July 16, 2013

Recipe of the Day

Mediterranean Stuffed Chicken Breasts

This recipe provides 8 servings     (serving size: 1 stuffed chicken breast half).


8 ( 6-ounce) skinless, boneless chicken breasts
1 large red bell pepper
1/4 cup ( 1 ounce) crumbled feta cheese
3 tablespoons finely chopped pitted kalamata olives
1 tablespoon minced garlic


Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 mins or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 mins. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, basil, and olives. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Place chicken on a grill rack coated with cooking spray. Grill approx. 6 mins. on each side or until done. Remove from grill; cover loosely with foil, and let rest for approx. 10 mins.

Nutritional value per serving:

Calories: 250
Protein: 35 grams
Carbs: 15 grams
Sodium: 300 mg
Fat 6 grams (saturated 2 grams)


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