This recipe is a lighter spin on the typical cheese-stuffed chicken breast, featuring feta, tomato and Greek-inspired flavors. Look for similarly sized chicken breasts so they’ll cook at the same rate. Roast some potatoes while the chicken is in the oven to serve as a side dish.
Ingredients
¼ cup crumbled feta cheese
1 tablespoon whole-milk plain Greek yogurt
¼ cup finely chopped grape tomatoes
2 tablespoons finely chopped pitted Kalamata olives
2 teaspoons finely chopped preserved lemon (see Tip)
2 teaspoons finely chopped fresh oregano
1 clove garlic, grated
1 pound boneless, skinless chicken breasts, trimmed
⅛ teaspoon salt
⅛ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 400 degrees F.
Mash feta and yogurt together in a small bowl. Stir in tomatoes, olives, lemon, oregano and garlic.
Using a sharp knife, cut chicken breasts in half horizontally without cutting all the way through, to create a pocket. Stuff each pocket with equal amounts of the feta mixture; fold the chicken back over and secure with toothpicks. Sprinkle with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes. Carefully flip the chicken and transfer the pan to the oven.
Bake until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 25 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.
Tips
Tip: Preserved lemons are a common ingredient in Moroccan recipes. You can find the salty pickled citrus in well-stocked grocery stores (near the pickles and olives) or Middle Eastern markets.
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