BASIL & FETA STUFFED CHICKEN BREAST
This is a recipe that I found in a low fat cookbook and have modified slightly. It is a very tasty and light meal, with a rich and savory texture
Provided by Kenzie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
- Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
- Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
- Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
- Remove chicken and keep warm.
- In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
- To serve, divide the spinach among 4 plates and add chicken breasts to top,
- Add a bit of zest with fresh lemon juice on top of plates.
Nutrition Facts : Calories 227.5, Fat 8, SaturatedFat 2.5, Cholesterol 76.8, Sodium 280.4, Carbohydrate 5.9, Fiber 2.2, Sugar 1.5, Protein 33.5
CHICKEN STUFFED WITH FETA, BASIL, PINENUTS & CAPSICUM
I made this last night to celebrate my wedding anniversary and it was delicious. I know there are lots of recipes for stuffed chicken out there, but this is my own take, and includes a wine reduction sauce. I served it with fresh asparagus and crispy roasted potato. I grilled my own capsicum, but bottled grilled capsicum would work equally well. The cheese amounts are approximate - add or reduce to your own taste. Goats cheese would also work, or ricotta. for the reduction sauce, fresh garlic would also work, and chives could be substituted for the spring onions.
Provided by amanda l b
Categories Chicken Breast
Time 45m
Yield 2 dinners, 2 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven to about 200°C.
- Toast the pine nuts until golden. Set aside to cool. (Note: I often do this in the microwave - spray some oil over the pine nuts and cook for about 2 minutes on high, checking them after 1 minute).
- Between two pieces of cling film, pound the chicken fillets until a few mm thick all over.
- Lay the capsicum strips the length of chicken, then place the feta, basil leaves, parmesan and pine nuts in the centre of the fillet.
- Carefully roll the fillets and secure at the end with a toothpick. Secure the side with toothpicks to ensure the filling doesn't drop put.
- Add the flour to a small plastic or ziplock bag. One at a time, place the secured chicken fillets inside the bay, and gently shake to coat the fillets with the flour.
- Break the egg into a shallow bowl, and whisk so the white and yolk are combined. Gently coat the floured fillets in the egg mixture.
- Place the panko or breadcrumbs in a bowl and roll the fillets in the panko until completely covered.
- In a heavy based saucepan, add the oil and heat to medium-hot temperature.
- Add the chicken bundles and cook all sides until golden brown, being careful not to burn the panko. Retain the chicken juices and brown bits in the pan for use with the sauce.
- Transfer the fillets to an oiled oven tray and bake for about 20 minutes.
- While the chicken is baking, place the saucepan back on the heat, and add the wine, cook until boiling. Add the stock and garlic granules, reduce heat and simmer uncovered for at least 15 minutes. If the sauce needs thickening, combine the cornflour and water in a small cup, mix well and then add to the sauce mixture.
- Once the chicken is cooked, place on serving plates and pour the sauce over the chicken, Garnish with spring onion or chives.
Nutrition Facts : Calories 688.2, Fat 24, SaturatedFat 7.7, Cholesterol 135.9, Sodium 987.8, Carbohydrate 71.9, Fiber 4.9, Sugar 8.8, Protein 24.4
More about "chicken stuffed with feta basil pinenuts capsicum recipes"
FETA-STUFFED CHICKEN BREASTS - BETTER HOMES & GARDENS
From bhg.com
5/5 (111)Total Time 27 minsServings 4Calories 168 per serving
- Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.
- In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.
CHICKEN-STUFFED PEPPERS WITH FETA - READERSDIGEST.CA
From readersdigest.ca
Servings 4Estimated Reading Time 2 minsCategory Main Courses
CHICKEN STUFFED WITH SPINACH, FETA, & PINE NUTS RECIPE
From myrecipes.com
CHICKEN BREAST STUFFED WITH SPINACH, FETA, AND PINE NUTS
From tastykitchen.com
STUFFED DATES RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
GREEK RICE & FETA STUFFED PEPPERS | CHICKEN.CA
From chicken.ca
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS
From perch.chickenkiller.com
FETA AND RICE-STUFFED CAPSICUMS - HEALTHY FOOD GUIDE
From healthyfood.com
STUFFED CHICKEN WITH TOMATOES & FETA - THE GREEK FOODIE
From thegreekfoodie.com
10 BEST PINE NUT STUFFED CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
10 BEST PINE NUT STUFFED CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
10 BEST PINE NUT STUFFED CHICKEN BREASTS RECIPES | YUMMLY
From yummly.com
CHICKEN BREAST STUFFED WITH FETA & ROASTED RED PEPPER …
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love