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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a modified recipe from Cooking Light magazine. The changes were made because of a lack of the called for ingredients but it came out great! Ingredients:
1/2 cup roasted sweet peppers, finely sliced |
1/2 cup fat free feta cheese, crumbled |
2 -4 teaspoons fresh sage, finely sliced (depending how herby you like it) |
1/2 teaspoon minced garlic |
1/2-1 teaspoon fresh black pepper |
4 (6 ounce) boneless skinless chicken breasts (free-range and organic are the best) |
1 tablespoon broth |
1/2 teaspoon salt |
2 tablespoons low-fat margarine |
4 pieces heavy duty aluminum foil |
Directions:
1. Preheat to 425°F.
2. Combine the peppers, feta, sage, garlic, and pepper in a bowl and set aside. Slice into each chicken breast to form a pocket. Fill each pocket with about 1/4 of the pepper and feta mixture. Take each piece of foil and place 1/2 Tbsp margarine in the center. Place each breast on the margarine inside the foil. Drizzle 1 Tbsp on each breast and sprinkle with salt and pepper.
3. Fold the foil into packets and bake for 20-25 minutes or until the meat in no longer pink. Serve with a good helping of steamed veggies and some fresh garlic bread. Yummy!
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