Greek Stuffed Chicken

  • Yield: servings


4large boneless, skinless chicken breasts
1package crumbled feta cheese
1-- jar roasted red peppers preferable packed in water, packed in oil or dry is acceptable
-- Fresh basil, dry basil will suffice
-- Low sodium chicken broth
-- Lemon juice, fresh or bottled
1can diced tomatoes
1teaspoon chopped garlic, fresh or bottled
1teaspoon olive oil
1teaspoon oregano
1/2teaspoon basil
1tablespoon balsamic vinegar
-- aluminum foil


Trim chicken breasts of visable fat. Cover chicken breasts with plastic wrap or wax paper and pound down to 1/4 or 1/3 inch thickness using a meat pounder or the back of a skillet.
Cut a pocket into chicken breast, make sure to leave one edge uncut.
Tear 4 twelve inch long pieces of tin foil and set aside.

In a small bowl, combine 3/4 cup crumbled feta cheese, 1/2 cup chopped roasted red pepper (if dry, boil in water for 3 minutes, let cool then drain), 2 tbsp. fresh finely chopped basil or 2 tsp. dry basil, and salt/pepper to taste.

Fold tin foil in half so there is a seam. Place one chicken breast on one half of foil, open pocket and stuff with 1/4 of feta mixture, close pocket insuring the edges of the top chicken breast are sealed to the bottom half. Lightly salt breast. Pour 2 tbsp. chicken broth over breast and 1/2 tsp. lemon juice. Fold other piece of foil over and roll up 3 side to make a closed packet. Put on cookie sheet and repeat until you have four packets on sheet. Bake chicken at 400 degrees F for about 20 minutes.

While chicken is cooking, saute garlic in olive oil in small pan, add can of diced tomatoes, oregano, basil and balsamic vinegar. Cook on medium low until juice is reduced a bit and flavors have heat through.

Carefully open packets. The steam inside will be hot. Chicken should be white and tender! Plate each chicken breast. Pour a quarter of the tomato ragu over each chicken breast. Lightley sprinkle with remaining feta cheese.

Enjoy! Reduced fat feta can be used to make an ultra-healthy, flavorful meal!