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| INGREDIENTS |
| 4 |
(6 ounce) boneless breast of chicken, skin removed |
| 1 |
(8 ounce) jar roasted red peppers, drained, chopped |
| 1 |
(8 ounce) package mushrooms, chopped |
| 4 |
large garlic cloves |
| 1 tbsp. |
olive oil |
| 1 tsp. |
crushed rosemary leaves |
| 1 tsp. |
freshly ground pepper |
| 2 oz. |
low fat crumbled feta cheese |
| 1/2 c. |
plain dried breadcrumbs |
| |
nonfat cooking spray |
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| RECIPE |
- Preheat oven to 400º F and spray 9x13 inch baking dish with cooking spray.
- Wipe off mushrooms and trim stems. Place in food processor.
- Add drained red peppers and garlic to food processor with mushrooms.
- Place in food processor and chop lightly.
- Heat oil in large sauté pan over moderate heat.
- Add mushroom mixture and cook until all liquid evaporates.
- When finished, remove from heat and stir in feta, pepper, and rosemary leaves.
- Using a knife, slice a pocket in the thickest part of the chicken breasts.
- Divide mixture evenly among the chicken breasts and stuff chicken.
- Gently roll chicken in bread crumbs and place seam side down in baking dish. Spray with additional cooking spray to coat bread crumbs lightly.
- Bake for 20-30 minutes or until chicken has an internal temperature of 165º F.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
310 |
|
| Total Fat |
8 g |
|
| Sodium |
570 mg |
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| Total Carbohydrates |
12 g |
|
| Fiber |
1 g |
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| Protein |
45 g |
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