Monday, 11 November 2013

Feta and Sun-Dried Tomato Stuffed Chicken

Isn’t it amazing to have such a delicious looking dish with such high nutrition? One serving of this meal covers about 7% of the fats. But that’s just the only negative part.  The carbohydrate and protein content of about 38g and 30g respectively, covers for the fat content in the dish. To add cherry over the topping, and here it doesn’t mean in its literal sense because that will involve an awful lot of carbohydrates we don’t want, there is Vitamin A and Vitamin C in the packaging too. Oh and not to mention Calcium and Iron content in the dish makes it a complete nutritional bunch.
  • 1/3 cup lemon juice
  • 1 tablespoon oil
  • 2 tablespoons Greek seasoning
  • 1 package of crushed feta cheese
  • 2 teaspoons of lemon zest
  • 1/3 cup virgin olive oil
  • 2 chicken breast halves
  • 6 chopped tomatoes
  • 10 chopped kalamata olives
  • 4 strips roasted red pepper

Take freshly squeezed lemon juice, lemon zest and add Greek seasoning and olive oil to it. For this baked chicken recipe, you have to take chicken breast pieces and pound them between two sheets of butter paper. After that, marinate the two halves chicken in the prepared mixture and leave it for 30 minutes. During marinating time, you can add together feta cheese, kalamata olives, sun dried tomatoes and mix them well. Shake off the marinade from the chicken and add the prepared mixture to both pieces of the chicken.

Rollover the chicken and stick a toothpick to secure the fold. Heat the oven to 190 degrees centigrade and place the stuffed rolls in a baking dish. Before placing in the oven keep roasted pepper sticks over the stuffed breasts. Allow baking for 30 minutes or till when the chicken changes color from pink to brown. Remove the toothpick while you are about to serve.

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