FETTA, BACON AND SUNDRIED TOMATO STUFFED CHICKEN ROLLS
Succulent Chicken thighs stuffed with tender bacon, Spinach and Sundried Tomato Pesto, grilled to perfection and ready to serve with your choice of side dish. Weight Watchers: 6pp per chicken roll
Provided by Karina - Cafe Delites
Number Of Ingredients 9
Steps:
- Preheat your oven to 220C | 425F.
- Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
- Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
- Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of fetta cheese onto each thigh (you can crumble the fetta with your fingertips for even distribution).
- Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
- Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
- Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
- Bake for about 25 - 30 minutes, or until the chicken is cooked through.
- Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
- Remove and serve.
Nutrition Facts : Calories 230 kcal, Carbohydrate 2 g, Protein 31 g, Fat 13 g, ServingSize 1 serving
BACON-FETA CHICKEN ROLLS
These pretty roll-ups are festive enough to serve for company. They're a tasty change from plain chicken breasts. -Tamra Duncan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten to 1/4-in. thickness. Top each with two strips bacon, 1/4 cup feta cheese and a red pepper half; sprinkle with salt and pepper. Roll up starting with short side, bringing the ends to meet. Tie at 1-1/2-in. intervals with kitchen string. , In a large skillet over medium heat, brown chicken in oil on all sides. Transfer to an ungreased 8-in. square baking dish. Sprinkle with Italian seasoning. , Bake, uncovered, at 350° for 35-40 minutes or until chicken is no longer pink. Remove string.
Nutrition Facts : Calories 204 calories, Fat 15g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 781mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 15g protein.
BAKED FETA SPREAD WITH SUN-DRIED TOMATOES
This is my own version of a feta appetizer we get at our favorite local Greek restaurant. This is always a hit at dinner parties. The sun-dried tomatoes really make it delicious! Serve with warm or grilled pita bread.
Provided by Britt Brouwer
Categories Ingredients Dairy Recipes Cheese Recipes Feta
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
- Preheat the oven to 325 degrees F (165 degrees C).
- Transfer ingredients to a small oven-proof stone dish or ramekin.
- Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 2.2 g, Cholesterol 25 mg, Fat 15.8 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 5.6 g, Sodium 359.5 mg, Sugar 1.2 g
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