We eat a lot of chicken and fish in this house, so I’m always on the lookout for healthy new recipes to try. Unfortunately, many of the healthy recipes I’ve prepared from fitness magazines often require numerous hard-to-find ingredients and somehow still end up tasting like dirt.
With two young children to care for, a house full of people to feed, and a busy schedule, I need my meal options to be healthy, quick & simple. This one is just that. It has become a delicious staple in our house- one that we repeatedly remark on how yummy it is each time we have it. Enjoy!
Mediterranean Stuffed Chicken
Ingredients:
1/4 Cup water-packed artichoke hearts, drained & finely chopped
1 (7-ounce) bottle roasted red peppers, drained and chopped
1/2 Cup feta cheese, crumbled
2 Tablespoons fresh basil, chopped
2 Tablespoons pine nuts, toasted
2 Tablespoons red wine vinegar
1 1/2 Tablespoons garlic olive oil, divided
4 boneless, skinless chicken breasts
Coarse salt and freshly ground pepper to taste
Preparation:
1. Combine the first six ingredients in a small bowl. Stir in 1 tablespoon garlic olive oil and set aside.
2. Using a thin, sharp knife, cut a 2-inch horizontal slit in the thickest part of each chicken breast, cut to, but not through, the opposite side of the breast.
3. Stuff 1/4 cup of the prepared artichoke mixture into the pocket.
4. Sprinkle chicken with salt and pepper.
5. Heat 1/2 tablespoon garlic oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side or until the chicken is done.
Nutritional Information (per serving):
Makes 4 servings; 1 serving is 1 chicken breast
Calories: 261
Protein: 31 g
Carbohydrate: 4.5g
Fiber: 0.8 g
Sodium: 283 mg
Fat: 12.6 g (Sat: 4.18g, Mono: 5.75g, Poly: 1.76g)
Cholesterol: 82 mg
*Recipe credit- Eat, Drink, and Be Healthy- The Harvard Medical School Guide to Healthy Eating by Walter C. Willett, M.D.
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