Mediterranean Chicken For Two
Recipe: #13328
July 25, 2014
Categories: Chicken, Mediterranean, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Boneless Pieces, Chicken Dinner, more
"I adapted this recipe from a magazine and it turned out really good. It only takes 30 minutes. It is flavorful, easy and light."
Ingredients
Nutritional
- Serving Size: 1 (208 g)
- Calories 552
- Total Fat - 39.8 g
- Saturated Fat - 8.7 g
- Cholesterol - 118 mg
- Sodium - 441.8 mg
- Total Carbohydrate - 4.4 g
- Dietary Fiber - 0.7 g
- Sugars - 1.9 g
- Protein - 43.4 g
- Calcium - 289.6 mg
- Iron - 1.8 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375. Cut a 2-inch pocket in the thickest part of each chicken breast.
Step 2
In a small bowl combine the Feta and the chopped olives, then stuff ½ of mixture into each pocket.
Step 3
In a nonstick skillet, heat 2 Tbs. olive oil on medium to high heat.
Step 4
Season the chicken with pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
Step 5
Transfer to an oven safe baking dish, drizzled with 1 Tbs. olive oil and bake for 18 minutes.
Step 6
In a bowl mix tomato, kosher salt, onion, garlic, basil and parley.
Step 7
When chicken is 5 minutes from being finished, put the remaining olive oil in the skillet, add tomato mix and heat through.
Step 8
Serve chicken with tomato mix on top.
Tips
- Small bowl
- Nonstick skillet
- Oven safe baking dish