I am very fortunate to have a husband that not only loves to cook, but also makes very delicious meals. One of our recent favorite dishes is Feta-Stuffed Chicken Breasts. This recipe was taken from the Weight Watchers Ready, Set, Go! Cookbook.
2 ounces fat-free feta cheese, crumbled
2 moist-packed sun-dried tomatoes (not packed in oil), finely chopped
4 large fresh basil leaves, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup panko (Japanese bread crumbs)
4 5 oz. skinless, boneless, chicken, breasts
4 teaspoons fat free mayonnaise
1. Preheat oven to 425 degrees. Spray nonstick baking pan with nonstick spray.
2. With fork, mix together feta, sun-dried tomatoes, basil, salt, and pepper in a small bowl until blended. Spread panko on sheet of waxed paper.
3. With a small sharp knife, cut pocket, about 2 1/2 inches long, in each chicken breast. Put one forth of cheese mixture into each pocket; press edges closed. Brush top of each breast with mayonnaise. Press coated side of chicken, one breast at a time, in crumbs. Place, coated side up, in prepared baking pan.
4. Lightly spray crumbs with nonstick spray. Bake until chicken is cooked through and crust is golden, about 25 minutes.
Serve with spinach. Enjoy!
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