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| INGREDIENTS |
| 4 (4 oz) |
boneless, skinless chicken breasts, pounded thin |
| 1 (8 oz) jar |
roasted red peppers, drained |
| 4 oz container |
feta cheese crumbles |
| 8 oz |
whole mushrooms |
| 1 tbsp |
dried rosemary |
| 1 tbsp |
butter |
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| RECIPE |
- Preheat oven to 400 degrees F.
- One at a time, place each chicken breast in large heavy zip-lock bag with 1 tsp water and pound to 1/4 inch thin thickness using a meat mallet or heavy skillet.
- After each breast is pounded, remove from bag.
Place on foil lined baking sheet and sprinkle with salt and pepper; set aside until all chicken has been pounded.
- Place drained red pepper, mushrooms, feta and rosemary in food processor; pulse about 8 - 10 times or until coarsely chopped.
- Melt butter in
sauté pan and sauté red pepper mixture until almost dry.
- Divide red pepper mixture evenly in center of each chicken breast.
- Gather the meat around the mixture and set on baking sheet, seam side down.
- Sprinkle each chicken breast with bread crumbs.
Spray with cooking spray and bake at 400 degrees F for 15 - 20 minutes or until chicken is cooked through.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
280 |
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| Total Fat |
10 g |
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| Sodium |
560 mg |
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| Total Carbohydrates |
11 g |
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| Fiber |
2 g |
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| Protein |
34 g |
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