That’s More Like It

Today was a success, friends!

My friend, Kirsten came through with another tasty recipe of feta stuffed chicken, and I had a successful workout of 45 minutes on the elliptical.  Night and day to last nights adventure.

Dinner was delicious and fairly easy to make.  All together it took about an hour to make and was just more messy than anything.  The end result was chicken breast stuffed with feta and tomatoes with a side of couscous and some crisp apples.  I’m happy to report that I successfully cooked the chicken all the way through the first time around, too.

Feta, cream cheese & tomato filling.

Yummy couscous.

The finished product, minus the apples.

I gotta say, I was a big fan of this meal.  The chicken was super flavorful, the couscous was delicious, especially with the fresh parsley, and the cold apples were a great finish.

Wins all around tonight.  Whoo hoo!

The recipe if you’re interested:

Ingredients

  • 1 tablespoon  snipped dried tomatoes (not oil-packed)
  • 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
  • 1/4 cup  crumbled feta cheese (1 ounce)
  • 2 tablespoons  softened fat-free cream cheese (1 ounce)
  • 2 teaspoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1/8 teaspoon  ground black pepper
  • 1 teaspoon  olive oil or cooking oil
  • Fresh basil sprigs (optional)

Directions

1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, 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. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.

Nutrition Facts

  • Calories168,
  • Total Fat (g)5,
  • Saturated Fat (g)2,
  • Cholesterol (mg)75,
  • Sodium (mg)221,
  • Carbohydrate (g)1,
  • Protein (g)29,
  • Very Lean Meat (d.e.)4,
  • Fat (d.e.).5,
  • Percent Daily Values are based on a 2,000 calorie diet
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