Chicken Stuffed With Feta Basil Pinenuts Capsicum Recipes

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BASIL & FETA STUFFED CHICKEN BREAST



Basil & Feta Stuffed Chicken Breast image

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

1/4 cup feta cheese
2 tablespoons neufchatel cheese (light cream cheese)
1/2 cup chopped roma tomato
2 tablespoons chopped fresh basil
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 cups low sodium chicken broth
1 (10 ounce) package fresh spinach
1 teaspoon paprika
salt & fresh ground pepper
4 -8 toothpicks, to hold prepared stuffing

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



Chicken Stuffed With Feta, Basil, Pinenuts & Capsicum image

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

1 tablespoon pine nuts
2 chicken fillets, skin removed
40 g feta cheese
1/2 grilled capsicum, all skin removed and cut into strips
20 g parmesan cheese
20 basil leaves, shredded
40 g plain flour
1 egg
1 cup panko breadcrumbs (breadcrumbs can be substituted)
1 tablespoon olive oil or 1 tablespoon cooking spray
1 teaspoon cornflour
1/3 cup water
1 cup white wine
1 cup chicken stock
1 teaspoon garlic granules

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

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