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Greek Feta-and-Herb Stuffed Chicken Breast

3
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Try serving each chicken breast with a salad of baby spinach, sliced cucumbers, and chopped tomatoes tossed with lemon juice, salt, and freshly ground black pepper.

Ingredients

Crumbled feta cheese

½ cup(s)

Scallions

1 medium, minced

Dill

1 Tbsp, chopped

Black pepper

½ tsp, divided

Uncooked skinless boneless chicken breast

20 oz, 4 (5 oz) breasts

Table salt

¼ tsp

Olive oil

1 Tbsp

Fresh parsley

3 Tbsp, sliced

Instructions

  1. To make stuffing, combine feta, scallion, dill, and ¼ teaspoon pepper in small bowl.
  2. Make pocket in side of each chicken breast by inserting sharp paring knife into thickest part and gently cutting back and forth until you have a small opening; do not cut all the way through breast. Enlarge pockets gently with your fingers. Spoon about 2 tablespoons stuffing into each pocket. Close pockets with wooden toothpicks and sprinkle chicken breasts with salt and remaining ¼ teaspoon pepper.
  3. Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through, 6–7 minutes per side. Remove and discard toothpicks and sprinkle chicken with parsley.
  4. Serving size: 1 stuffed chicken breast

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