Tuesday, July 27, 2010

Dinner: Sundried Tomato, Basil and Feta Stuffed Chicken!

{adapted from *here}

2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled reduced fat or fat free feta cheese
2 teaspoons chopped fresh basil
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth (I skipped this)
2 teaspoons thinly sliced fresh basil (optional)


Preheat oven to 425°.

Drain and slice tomatoes into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, garlic, and 1/4 teaspoon pepper in a small bowl. (I added way more basil)

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth.

Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet (add a THIN layer of water to just cover the bottom of the pan so the foil doesnt burn). Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.

I served this with orzo cooked to package instructions :)


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