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
Recipe courtesy of Food Network Kitchens Total Time: 35 min Prep: 15 min Cook: 20 min Yield:4 servings Level:Easy Ingredients 3 tablespoon extra-virgin olive oil, plus oil for brushing 1 cup dried apricots 1/2 cup orange juice 2 tablespoons fresh lemon juice (about 1 lemon) 1 tablespoon red wine vinegar 1 teaspoon dried oregano […]