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Feta & Roasted Red Pepper Stuffed Chicken Breasts 22

Check out the Feta & Roasted Red Pepper Stuffed Chicken Breasts 22 calories and how many carbs in Feta & Roasted Red Pepper Stuffed Chicken Breasts 22. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 227 (11% DV)
Fat: 10g (15% DV)
Carbohydrates: 3g (1% DV)
Protein: 31g (62% DV)
Ingredients:  Makes 1 serving (1 each)
1/2  ounce
 
1/2  ounce
 
1  ounce
 
1  teaspoon
 
1/2  teaspoon
 
1/3  teaspoon
 
1/2 
 
5  ounces
 
1  dash
 
1  dash
 
1/2  teaspoon
 
1  teaspoon
 

Tip: Click on the ingredient links to learn the nutritional information for all the Feta & Roasted Red Pepper Stuffed Chicken Breasts 22 ingredients. The serving size for any ingredient in Feta & Roasted Red Pepper Stuffed Chicken Breasts 22 may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
Preheat oven to 400 degrees F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
Using a small knife, cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about 1/3 cup of the feta mixture; secure the pockets using wooden picks. Sprinkle the chicken evenly with salt and pepper.
Heat oil in a large oven-safe skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 2 minutes. Carefully flip the chicken; transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. Drizzle the chicken evenly with lemon juice. Remove the wooden picks from the chicken before serving.
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