Rating: 3.5 stars
2 Ratings
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  • 3 star values: 1
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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.

Maureen Callahan
Recipe by Cooking Light January 2016

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

262 calories; fat 9.5g; saturated fat 2.4g; mono fat 4.1g; poly fat 1.3g; protein 38g; carbohydrates 4g; fiber 0g; cholesterol 114mg; iron 1mg; sodium 447mg; calcium 41mg; sugars 1g; added sugar 0g.
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