Sweet piquanté peppers, also called sweet cherry or Peppadew peppers, are about the size and shape of a strawberry. Look for them at the olive bar or in the pickle section.
6 tablespoons water
2 tablespoons uncooked quinoa, rinsed and drained
1/4 cup thinly sliced fresh basil
2 tablespoons crumbled feta cheese
2 tablespoons finely chopped sweet piquanté red pepper
1 tablespoon 1/3-less-fat cream cheese, softened
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Est. added sugars 0g
How to Make It
Preheat oven to 400°.
Bring 6 tablespoons water and quinoa to a boil in a small saucepan. Cover; reduce heat, and simmer 12 to 14 minutes or until liquid is absorbed. Spread cooked quinoa on a plate; freeze 5 minutes or until cool. Combine quinoa, basil, feta, red pepper, and cream cheese in a small bowl. Cut a horizontal slit through the thickest portion of each chicken breast half to form a deep pocket. Stuff 2 tablespoons quinoa mixture into each pocket; secure with a wooden pick. Sprinkle chicken evenly with salt and black pepper.
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes. Turn chicken over. Place pan in oven; bake at 400° for 7 to 8 minutes or until done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Drizzle pan juices over each serving.