Cold Weather Comfort Food
Stuffed Chicken Breasts
Greek yogurt is the secret to this succulent stuffed chicken. It’s much thicker than regular yogurt because a lot of the liquid whey is strained out, making it perfect for adding flavor and keeping the chicken moist. And the ~3 ounce serving – about the size of a deck of cards – is ideal. Fill the rest of your plate with some veggie side dishes for a complete New American Plate meal.
Makes 4 servings.
Per serving: 200 calories, 6 g total fat (1.8 g saturated fat), 2 g carbohydrate,
32 g protein,<1 g dietary fiber, 209 mg sodium.
- Canola oil cooking spray
- 1 lb. boneless, skinless chicken breast, four thick pieces
- 3/4 cup low-fat shredded cheddar cheese
- 2 Tbsp. green onions, finely chopped, including the stems
- 1 medium red bell pepper, 1/2 diced, 1/2 sliced
- 1 Tbsp. plain Greek yogurt (canola mayonnaise may be substituted)
- 2 tsp. fresh lemon juice
- 1/2 tsp. hot sauce (optional)
- 1 Tbsp. olive oil
- 1/4 cup chopped fresh parsley or 1 Tbsp. dried parsley
- Salt and freshly ground pepper to taste
Directions
- Preheat oven to 350 degrees. Spray 7 x 11-inch pan with cooking spray.
- Carefully cut about a 1 inch wide slit into the thick end of each chicken breast. Insert knife to create a fairly deep pocket.
- Combine cheese, green onions, red pepper, yogurt, lemon juice and hot sauce in mixing bowl. Divide mixture into 4 portions and use a spoon to stuff breasts. Secure openings with wooden toothpicks inserted at an angle so meat lays flat. Place in prepared pan.
- Brush olive oil over top of chicken and sprinkle with parsley, then pepper and salt, if using.
- Bake for 30-35 minutes or until chicken is cooked through. Let stand about 5 minutes. Garnish with red pepper slices and serve.
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