Parisfox
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Feta-Stuffed Chicken BreastsFeta-Stuffed Chicken Breasts --- 4 servings --- Heat oven to 350*
4 (5-6oz boneless, skinless chicken breasts)
3/4 cup crumbled feta cheese w/tomatoes & basil
2 Tbsp chopped kalamata olives (optional)
1 finely chopped green onion
1 Tbsp chopped fresh Italian Parsley
1 Tbsp dried oregano, divided
1 lightly beaten egg
2 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1/4 tsp salt
Cut breasts in half lengthwise (but not quite all the way through) and open like a book. Pound slightly to flatten; set aside. In a small bowl, mix together cheese, olives, onion, and parsley, 2 tsp of the oregano, and the pepper. Stir in egg until combined. Divide mixture and place in center of each breast. Roll and secure with wooden picks.
In another bowl, whisk together oil, lemon juice, salt, and remaining oregano. Add chicken breasts and turn gently to coat. Let stand 10 minutes. Place chicken on rack over a baking sheet covered with foil. Bake 40 to 45 mintes or until internal temp reaches 160 degrees.
Remove from oven; tent with foil and let stand five minutes. Serves 4.
290 calories 38 g protein; 13 g fat; 3.4 g sat fat; 3 g carbohydrates; 1 g fiber
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