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Herb Cheese-Stuffed Chicken Breasts |
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Serves: 4
Print this Recipe
Prep Time: 10 minutes (ready in 45 minutes) - Yield: 4 servings
4 boneless skinless chicken breast halves
2 ounces feta cheese, crumbled (1/4 cup)
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano or 1/4 teaspoon dried oregano leaves
2 tablespoons olive or vegetable oil
2 (14 1/2-ounce) cans Italaian style diced tomatoes, undrained
1/4 cup sliced ripe olives
4 teaspoons cornstarch
1. Heat oven to 350°F. Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket.
2. In small bowl, combine feta cheese, parsley, oregano and oil; mix well. Gently spoon 1/4 of mixture into each pocket. Place chicken in ungreased 13x9-inch (3-quart) baking dish.
3. In medium bowl, combine tomatoes, olives and cornstarch; mix well. Pour over chicken.
4. Bake at 350°F. for 35 to 40 minutes or until chicken is fork-tender and juices run clear.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 320 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 85 mg 28% * Sodium: 750 mg 31% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 31 g * Vitamin A: 30% * Vitamin C: 35% * Calcium: 15% * Iron: 15% * Dietary Exchanges: 1/2 Starch, 2 Vegetable, 4 Very Lean Meat, 2 Fat or 1/2 Carbohydrate, 2 Vegetable, 4 Very Lean Meat, 2 Fat
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