A quick tasty chicken recipe

Alright, so I was trying to use up items that I had in the refrigerator... so here it goes.

1 chicken breast sliced open and pouded thin (great thing to do after a bad day! lol) or chicken cutlets
teaspoon of garlic and herb cheese (the soft stuff in a tub - it comes as a reduced fat)
teaspoon of grated parmesan cheese
sprinkle of shredded mozzarella
sprinkle of salt, pepper and garlic powder.

Roll up the chicken breast and hold close with tooth picks, brown in a frying pan with some olive oil. Transfer to a 400 degree oven for about 10-20 minutes depending on how thin you pounded them. You could also grill these - but well it's too cold out there for me! I had it with some sauteed broccoli but any veggie would be great!

This is a great method but you can change up the "Filling" anyway you like! I also do this with ricotta and mozzarella, you can do cheddar and pepperoni, spinach and provolone, artichoke hearts and mozzarella, ham and swiss, blue cheese and hot sauce - use your imagination!! These would also freeze perfectly after you roll them up! THen you can just pop one out of the freezer, let it defrost and cook as normal. YOu can also top with some tomato sauce and a bit more mozzarella and it would be a healthier chicken parm!

Enjoy!

That sounds incredibly yummy!!! Thanks Liz!!!!

yum!

Topic: Feta Stuffed Chicken Breast

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Ingredients

• 1  tablespoon snipped dried tomatoes (not oil-packed)
• 4  skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
• 1/4  cup crumbled feta cheese (1 ounce)
• 2  tablespoons softened fat-free cream cheese (1 ounce)
• 2  teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/8  teaspoon ground black pepper
• 1  teaspoon olive oil or cooking oil
•   Fresh basil sprigs (optional)

Directions

1. 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.

2. 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.

Nutrition Facts

• Calories 168,
• Total Fat (g) 5,
• Saturated Fat (g) 2,
• Cholesterol (mg) 75,
• Sodium (mg) 221,
• Carbohydrate (g) 1,
• Fiber (g) 0,
• Protein (g) 29,
• Very Lean Meat (d.e.) 4,
• Fat (d.e.) .5,
• Percent Daily Values are based on a 2,000 calorie diet

I do something similar only after pounding thin I put a little dijon on the inside of the breast....then some ham and cheese...and make "mock chicken cordon bleu" that way.  Sometimes in a pinch I use half of a cheesestick if I don't have the shredded mozz.

Thanks LIz, it's been awhile since I've made that - perhaps that will be dinner on Thursday!

Pam