Chicken Stuffed
with Pesto, Sun Dried Tomatoes and Feta Cheese
(4 portions)

4 thick chicken cutlets, bonless, skinless, 4 oz each
1/4 c. balsamic vinegar
1/2 package Italian seasoning
6 Tbsp. Pesto sauce (low fat)
4 Tbsp. reduced fat Feta Cheese
6 Sun Dried tomatoes (not the ones in oil)

Oil spray

  1. Pre-heat oven to 450 degrees F
  2. If sun dried tomatoes are hard, soak in water for 15 minutes
  3. Clean chicken, slice the thickest part partially through so they can be stuffed.
  4. Marinate chicken in balsamic vinegar while making Pesto or for 15 minutes
  5. Cut sun dried tomatoes into small pieces
  6. To assemble, open up a chicken breast, spread 1 1/2 Tbsp of Pesto Sauce over both sides, spread 1/4 of the sun dried tomatoe pieces on bottom half and spread 1 Tbsp feta cheese over tomatoes. Fold flap back into place. Sprinkle some Italian Seasoning on each top.
  7. Line a baking dish in heavy duty foil (to make it easier to clean), spray with cooking spray. Arrange stuffed chicken in a single layer.
  8. Turn oven to broil and broil chicken for about 8 minutes until browned.
  9. Turn oven back to bake at 400 degrees F and bake for 20 minutes until chicken is done. Baste with pan juices twice during cooking.
  10. Serve hot with pan juices over each piece and with extra pesto sauce, if desired.

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