Before I say anything else, you should know that these pictures do not do this dish justice. Ya see, I wasn’t paying attention, and I had the heat on the stove up too high. This meant that the outside of my chicken turned that nice golden brown while the inside of my chicken was still as pink as ever. So in order to get the inside edible, the outside had to get a lil…well…darker than that nice golden color. But hey, that happens to every cook at some time or another. Right?
Regardless of the less-than-enticing picture, this really is a great recipe! It’s packed with flavor and it’s healthy! Pretty much the only thing I didn’t love about this recipe is that whenever I cut into it, all the delicious cheese filling would ooze out. Don’t worry, it didn’t go to waste, but it’s just not ladylike to lick things off plates like that. Maybe the pockets I cut into the chicken should’ve been deeper? Or maybe I shouldn’t have put as much in there? Either way, it was still delicious. In the end, it was more like a dipping sauce for my chicken rather than the filling for my chicken.
Feta Stuffed Chicken
Inspired By: Skinny Mom
WW Points: 5
1/4 cup crumbled basil-and-tomato feta cheese
2 oz. fat-free cream cheese
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1/2 cup milk
1/2 cup Italian seasoned breadcrumbs
1 teaspoon olive oil or cooking oil
In a small bowl combine feta cheese and cream cheese; set aside.
Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks.
Pour milk into a shallow bowl and the breadcrumbs into another shallow bowl. Very carefully, dip each chicken breast into the milk. Then dip in the breadcrumbs, patting lightly to firmly coat.
In a large nonstick skillet cook chicken in hot oil over medium-high heat (about 12 minutes) or until tender and no longer pink, turning once (reduce heat if chicken browns too quickly).