- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 531.1
- Total Fat: 32.9 g
- Cholesterol: 158.3 mg
- Sodium: 1,030.4 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.0 g
- Protein: 48.4 g
Feta-Topped Chicken BreastSubmitted by: HANNAHEP
IntroductionThis is a great mediterranean dish that I adopted from a higher-fat cooking show recipe. So tasty and so easy! This is a great mediterranean dish that I adopted from a higher-fat cooking show recipe. So tasty and so easy!
3 skinless, raw chicken breasts, butterflied
Feta Cheeese, 1.5 cups
Parmesan cheese, grated, 3 tablespoons
Half of a red onion, chopped
3-5 cloves of garlic ( to taste), minced
Olive oil, 3 tablespoons
Drizzle the juices that accumulate in the pan over brown rice and vegetables.
Heat half of the olive oil over medium-high heat in a nonstick saute pan. Saute garlic and onions until onions are tender and garlic is golden-brown.
Remove onions and garlic, set aside. Remove pan from heat.
In same pan, place the remaining olive oil and line up the three chicken breasts, open faced. In each split breast, put in 1/3 of the onion/garlic mixture, 1/2 cup of feta and 1 tablespoon of parmesean. Add salt and pepper if desired.
Place the pan with the stuffed breasts over medium heat for one to two minutes.
Cover the pan and place the breasts in oven for 13-15 minutes, or until chicken is cooked through.
Serving Size: Makes 3 servings, one butterflied breast each
Number of Servings: 3
Recipe submitted by SparkPeople user HANNAHEP.