Basil, Feta, and Quinoa Stuffed Chicken Breasts Recipe

Basil, Feta, and Quinoa Stuffed Chicken Breasts Recipe
Sweet piquanté peppers, also called sweet cherry or Pepped peppers, are about the size and shape of a strawberry. Look for them at the olive bar or in the pickle section.


 

Ingredients

6 tablespoons water

2 tablespoons uncooked quinoa, rinsed and drained

1/4 cup thinly sliced fresh basil

2 tablespoons crumbled feta cheese

2 tablespoons finely chopped sweet piquanté red pepper

1 tablespoon 1/3-less-fat cream cheese, softened

4 (6-ounce) skinless, boneless chicken breast halves

3/8 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon olive oil 

Preparation

1. Preheat oven to 400°.
2. Bring 6 tablespoons water and quinoa to a boil in a small saucepan. Cover; reduce heat, and simmer 12 to 14 minutes or until liquid is absorbed. Spread cooked quinoa on a plate; freeze 5 minutes or until cool. Combine quinoa, basil, feta, red pepper, and cream cheese in a small bowl. Cut a horizontal slit through the thickest portion of each chicken breast half to form a deep pocket. Stuff 2 tablespoons quinoa mixture into each pocket; secure with a wooden pick. Sprinkle chicken evenly with salt and black pepper.
3. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes. Turn chicken over. Place pan in oven; bake at 400° for 7 to 8 minutes or until done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Drizzle pan juices over each serving.