Friday, February 17, 2012

Herb Cheese Stuffed Chicken Breasts

At my new office, there is a team weight loss program that many of my co-workers (and myself) signed up for. There are three teams in total and we're hoping that this inner-office competition will push for better results. So this of course will impact how I'm eating so you'll probably see some healthier meals in the coming weeks (at least that is the plan). This recipe is super easy and relatively healthy. I served it with steamed asparagus.

Herb Cheese Stuffed Chicken Breasts (serves 3-4, depending on the size of the breasts, I cut them in half)

  • 2 boneless skinless chicken breasts
  • 1 oz feta cheese (1/4 cup) crumbled into tiny pieces
  • 2 TB chopped fresh parsley (can use dried parsley, just use less)
  • 1 tsp chopped fresh oregano (or 1/4 tsp dried oregano leaves)
  • 1 TB olive oil
  • 1 14.5 oz can Italian style diced tomatoes (undrained)
  • 2 TB ripe olives
  • 2 tsp cornstarch

Heat oven to 350 degrees.

Slice a 3 inch slit in meaty side of each breast to form a pocket.

In a small bowl, combine feta cheese, parlsey, oregano and oil. Mix well and spoon into each pocket. Place on ungreased baking dish.

In another small bowl, combine tomatoes, olives and cornstarch. Mix well. Cover the chicken with this mixture and bake for 35-40 minutes.

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