So...I've
been trying to post this since Monday but this is the first time I've had one
nano-second to sit down and think.
My
pretty pretty friend Krystal asked for some recipes that we've tried since I
started weight watchers and
this was the first one I thought of....Not only do I like it (and we all know
that I don't like much) but it's also John's favorite!
Sun-Dried
Tomato and Feta Stuffed Chicken Breasts
4
Points Plus value (chicken and sauce only)
4
servings
Things
you need:
2
Tbsps. sun-dried tomatoes (without oil)
1
tsp. thyme, fresh, chopped (or if you forget to buy it at the store...just
throw it a couple of shakes of the dried stuff)
1
lb. uncooked, boneless, skinless chicken breasts
1/8
tsp. salt
1/8
tsp. pepper
(Who
actually measures 1/8 tsp. of anything? I just shake some in...even though I
know that no matter how much salt or pepper is in anything John will add
more...way more)
2
Tbsps. all-purpose flour
1
cup fat-free chicken broth
1
Tbsp. canned tomato paste
1
oz. feta cheese
and
a hungry husband! (not pictured)
Things
you do:
Preheat
oven to 350.
Stir
together the sun-dried tomatoes, feta, and thyme in a small bowl. (I don't have very good spatial skills and so sometimes it takes
me two or three tries to find a bowl or dish that will actually hold all my
ingredients...or...I use a massive bowl to stir together 3 tbsps. of
something...which creates more dishes for me to wash after cooking...which I
don't like...so just FYI you can use a very small bowl for this step)
Warning:
It is important not to gag during this step; it makes the meal much more
appetizing later on if you can ignore the grossness of raw chicken.
Cut
through the thickest part of the chicken breasts until you've made it
flat...like this...
(This
is the first time I've tried this method and it seems to work better than just
creating a pocket and stuffing the chicken in it...it holds together better, cooks
more evenly...and the finished product looks prettier)
Cover the top of the
chicken breasts with plastic wrap and gently use the flat end of a meat
tenderizer to flatten the chicken out.
Spoon
1/4 of the feta and tomato mixture into each of the flattened chicken breasts
(resist the urge to put more in the first and second ones or else the third and
fourth ones will be jealous...as will the husband...) After spooning the yum
onto the chicken gently roll the chicken up like this...
If
you are finding that the chicken isn't staying rolled up like it should you can
use a toothpick to secure it. Dust the tops of the chicken breasts with salt,
pepper, and flour. Place all chicken breasts on an ungreased baking sheet and
bake until the chicken is almost cooked through (you'll finish cooking it later
in a pan)
Meanwhile...stir
together 1 Tbsp. flour and 2 Tbsp. chicken broth until smooth. Whisk remaining
chicken broth and tomato paste into the flour mixture and pour into a big skillet. (Really you should use a big one! You
will put all the chicken breasts in here soon)
When
chicken is cooked almost through add it to the skillet with the flour and
tomato paste mixture. Finish cooking chicken until cooked through, basting (or
bathing) chicken with sauce occasionally (or obsessively)
I
served this with rice because John loves rice; but next time I'm thinking pasta
because I love pasta. You would have to figure up the points value for whatever
side(s) you choose if you are doing WW. We also had a salad which was yum--to
keep with the theme I added a little bit of feta and sun-dried tomatoes!
It
was delicious but I still think chicken tastes better when I'm not the one
preparing and cooking it! (You know I have weird sensory/texture issues!)
Hope
you like it Krystal Spolowitz Moore! If you and Shane Moore and little Jacob
Bean Moore will move back to the USofA I will share more recipes!
In other news...we threw my cousin and his lovely wife a baby shower today and it's official I have baby fever!
