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Spicy Greek Stuffed Chicken Breast
Scrumptious chicken breast stuffed with light feta cheese, spiced red peppers and black olives with a light crispy coating.
1 boneless skinless chicken breast
1 oz light feta cheese
1 tbsp panko flakes
1 tsp olive oil
2 tbsp sliced black olives
2 tsp light grated parmesan cheese
1 cup chopped sweet red pepper
1 pinch chili seeds
Pre-heat oven to 350° F (175° C). Heat olive oil on stove at medium heat. Add chili seeds to oil and roast for 3 minutes, stirring occasionally to prevent burning.
Add finely chopped red peppers to oil and cook until soft. Mixture will become red and frothy. Remove all oil and peppers to a heat-safe bowl once cooked.
Slice chicken breast horizontally, stopping 3/4 of the way through.
In a separate bowl, combine feta cheese, minced black olives and half of the olive oil/red pepper mixture. Evenly add to inside of chicken breast.
Wrap the breast into a roll, making sure the cheese mixture is completely covered. Secure ends of chicken breast with toothpicks, ensuring no mixture can escape while cooking.
Brush the outside of the chicken with remaining olive oil mixture, and coat with panko and parmesan cheese.
Place chicken in a deep non-stick baking sheet. Place in oven on middle rack and bake for 30 minutes, then turn chicken. Continue to bake for another 15 minutes, or until chicken is thoroughly cooked.
Remove toothpicks before serving.
in 1 serving of Spicy Greek Stuffed Chicken Breast.
, 20% carbs, 37% protein.
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