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.
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 (Feta-Stuffed Chicken Breasts)
Per serving: 168 kcal cal., 5 g fat (2 g sat. fat, 75 mg chol., 221 mg sodium, 1 g carb., 0 g fiber, 29 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Original Article: http://www.adishofdailylife.com/2016/09/thai-chicken-noodle-soup/ Written By: Michelle Nahom HOW TO MAKE THAI CHICKEN NOODLE SOUP This Thai Chicken Noodle Soup is such an easy recipe to make. And it takes less than 30 minutes as well! Don’t let the ingredient list intimidate you. I found everything I didn’t have right at my regular grocery store. I […]
Original Article: http://foodrecipesearch.com/buffalo-chicken-wraps/ Prepare time: 5 min Cook: 25 min Ready in: 35 min Buffalo Chicken Wraps does not mean that you need to include the chicken meat and buffalo meat altogether to the dish. You only need chicken as the main ingredient of this dish. Meanwhile, the term buffalo here comes from a town called […]