5 (5 oz) chicken breasts, pounded out to make thinner and even size
⅓ cup sun dried tomato, not in oil
60 grams (approx ½ cup) feta cheese (I used regular, could use light if preferred)
⅓ cup green pepper, chopped
1 tsp oregano
1 tsp garlic, chopped
2 Tbsp red onion, chopped fine
6 pitted black olives (25 grams), chopped
Instructions
Preheat your oven to 375 degrees.
Pound out your chicken breasts between 2 pieces of plastic wrap or parchment paper. You'll want it around ¼ inch to ½ inch thickness.
In a small bowl, mix together the feta cheese, sun dried tomato, green pepper, red onion, oregano, garlic and black olives.
Put a scoop of the feta cheese filling in the middle of each chicken breast and roll it up. Place in a baking dish sprayed with cooking spray seam side down. Sprinkle the chicken breasts with additional dried oregano and pepper if desired.
Bake uncovered at 375 degrees for about 35 minutes until chicken is cooked through.
Nutrition
Serving size: 1 stuffed chicken breast Calories: 254 Fat: 6.9 g Saturated fat: 1.5 g Carbs: 12.7 g Sugar: 7.7 g Sodium: 352 mg Fiber: 2 g Protein: 39 g Cholesterol: 95 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/greek-stuffed-chicken-breasts/