MEDITERRANEAN STUFFED CHICKEN BREASTS
In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.
MEDITERRANEAN STUFFED CHICKEN BREASTS
Found in a Diabetic Living email I somehow got signed up for. I find the best recipes in that email! Submitting this one for ZWT9.
Provided by Chef PotPie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside.
- 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper.
- 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.
MEDITERRANEAN STUFFED CHICKEN BREASTS
The stuffed chicken breasts are delicious with a distinct Mediterranean flair.
Provided by Vickie Parks
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat broiler.
- 2. Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
- 3. Mix together chopped bell pepper, garlic, cheese, olives, basil, Greek seasoning, salt, and pepper in a bowl.
- 4. Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
- 5. Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.
MEDITERRANEAN STUFFED CHICKEN BREASTS
I adapted this from a recipe I saw in Cooking Light magazine, making changes to suit my family's taste preferences.
Provided by Northwestgal
Categories Chicken Breast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Cut bell pepper in half lengthwise and remove seeds and membranes. Place pepper halves on foil-lined baking sheet, skin side up. Broil 15 minutes or until blackened. Place in air-tight container for 15 minutes. After 15 minutes, finely chop the 2 bell pepper halves.
- Mix together chopped bell pepper, garlic, cheese, olives, basil, salt, and pepper in a bowl.
- Cut a horizontal slit in thickest portions of each chicken breast to form a pocket (but do not cut all the way through). Spoon the pepper/feta/olive mixture into each pocket. Close the opening with a toothpick. Season chicken on both sides with salt and pepper, and sprinkle the top side with dried basil.
- Place chicken on broiler rack, and broil 6-8 minutes each side, or until done (it may take additional time, depending on thickness of the chicken breasts). Remove from oven, loosely wrap with foil and let stand 10 minutes before serving.
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
MEDITERRANEAN CHICKEN BREASTS
Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.
Provided by bluemoon downunder
Categories Chicken Breast
Time 25m
Yield 6 Mediterranean Chicken Breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
- Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
- Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.
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Ratings 76Total Time 35 minsCategory Main CourseCalories 384 per serving
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
- Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
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