Feast on Feta and Sundried Tomato Stuffed Chicken Breast - 15.7g Carbs, 2.1g Fiber, 6.2g Sugar
From: www.diabeticconnect.com
1/3 cup lemon juice
1/3 cup extra-virgin olive oil
2 Tbsp Greek seasoning
2 tsp lemon zest
2 (6oz) skinless, boneless chicken breast halves
1 (4oz pkg) package crumbled feta cheese
6 chopped sun-dried tomatoes
10 pitted and coarsely chopped kalamata olives (optional)
1 Tbsp oil from the sun-dried tomatoes
4 strips roasted red pepper
1.Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning,
and lemon zest in a bowl. Pound the chicken breasts between sheets of wax
paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in
the lemon marinade at least 30 minutes. Meanwhile, stir together the feta
cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from
the jar of sun-dried tomatoes in a small bowl; set aside.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Remove the chicken from the marinade, and shake off excess. Discard the
remaining marinade. Divide the stuffing mixture onto each piece of chicken.
Fold the edges of the chicken over the filling, and secure with toothpicks.
Place onto a baking dish, seam-side down, and place two roasted pepper
strips onto each stuffed breast.
4.Bake in the preheated oven until the chicken is no longer pink, about
30 minutes. Remember to remove the toothpicks before serving.
Servings: 2
Nutrition per Serving:
838 Calories, 592 Calories from Fat, 65.8g Total Fat, 16.4g Saturated Fat.
147mg Cholesterol, 2642mg Sodium, 675mg Potassium, 45.6g Protein,
15.7g Total Carbs, 2.1g Dietary Fiber,6.2g Sugars
Vitamin A 23 % - Vitamin C 58 % - Calcium 40 % - Iron 24 % - Thiamin 21 % -
Niacin 197 % - Vitamin B6 61 % - Magnesium 21 %
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