Serves: 2 (but you can easily double or triple this recipe)
What you’ll need:
How to Make:
To start make sure you keep your chicken separate from your veggie area (an important practice whenever working with poultry).
Chop the tomato, onion and zucchini and set aside.
Add 1 teaspoon of olive oil to frying pan, turn heat on medium.
Take each chicken breast and cook for 1 minute on each side, or until it just turns white.
Set chicken breasts aside.
Add remaining olive oil to frying pan and turn heat to low-medium.
Add onion and garlic and sauté until just tender and aromas are plentiful.
Add tomato and zucchini to pan with 1/4 cup of white wine. Mix in feta cheese and spices.
Continue to sauté until veggies are tender, adding remaining wine as it evaporates. (You want to form a nice sauce).
Preheat oven to 400 degrees F.
Once sauce is done, take each chicken breast and slice it carefully down the side, making a sort of pocket.
Stuff each breast until filled with the sauce mixture. If needed secure with wooden toothpicks to hold the chicken together.
Keep the remaining tomato/zucchini sauce mixture warm on the side (you’ll use it as a sauce later).
Place chicken in greased baking pan, pouring a little of the wine on top and sprinkle with spices.
Bake for about 25 to 30 minutes.
Serve the chicken with the remaining sauce mixture poured over each breast.
That’s about it, now you’re ready to enjoy your healthy and delicious meal.
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