Dinner tonight….
- 6 oz Crumbled Feta Cheese (I used the fat-free President Herbed w/tomato & basil)
- Uncured Bacon, cooked and crumbled (I bought the pre-packaged stuff – can get at Trader Joe’s or most grocery stores)
- 6 Boneless, Skinless Chicken Breasts, pounded flat (I bought the chicken breast steaks as they are already thinner)
- Toothpicks or kitchen twine (or whatever you can find in your kitchen drawer)
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp (each) Dried Oregano, Dried Basil
- 1 can (28 oz.) Diced Tomatoes & Juice
Combine feta and bacon in a mixing bowl. Place 1/4 cup of the cheese/bacon mixture on the center of each chicken breast. Fold breast over to enclose mixture; fasten with a toothpick or kitchen twine.
Heat a large sauté pan and add oil. Heat oil to medium and add stuffed breasts; turn breasts while cooking to brown on all sides. Add tomatoes and seasoning to pan. Lower heat to a simmer; cook about 15 – 20 minutes or until chicken reaches an internal temperature of 165°. Place chicken on a serving platter (remove toothpicks or twine) and spoon tomato sauce over.
I served with quinoa and some sauteed zucchini and mushrooms.
YUM!
I found this recipe at Trader Joe’s. Obviously they had all of their barnded ingrediemts but I didn’t want to drive over the hill to go to Trader Joe’s. See TJ – you should have opened up where the New Leaf is now (old Albertsons) and then I would have one. But nooooooo…our market is too small for you on the coast. Whatevs. Excellent recipe though! :)
