Feta-stuffed chicken breasts
Makes: 4 servings
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)
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: Servings Per Recipe 4, cal. (kcal) 168, Fat, total (g) 5, chol. (mg) 75, sat. fat (g) 2, carb. (g) 1, pro. (g) 29, sodium (mg) 221, Very Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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