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Basil, Feta, and Quinoa Stuffed Chicken Breasts

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: 1 stuffed chicken breast half)

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.

Ingredients

  • 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

Nutrition Information

  • calories 262
  • fat 9.5 g
  • satfat 2.4 g
  • monofat 4.1 g
  • polyfat 1.3 g
  • protein 38 g
  • carbohydrate 4 g
  • fiber 0.0 g
  • cholesterol 114 mg
  • iron 1 mg
  • sodium 447 mg
  • calcium 41 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.