4 skinless, boneless chicken breast halves
1/2 cup crumbled fat free feta cheese
1 tsp finely shredded lemon peel
1 Tbsp. olive oil
Salt and pepper
This is a new family favorite for us. It is super easy and so tasty! Total time was less than a half an hour too! I cut this recipe out of a magazine awhile back and had been wanting to make it. It is going to become a part of our regular rotation because it was so yummy!
- Cut a "pocket" into each chicken breast, but horizontally slicing through the thickest part with a sharp knife. Don't cut all the way through, but create a pocket for stuffing.
- In a small bowl combine 1/4 cup feta cheese and lemon peel. (I used a microplane and grated the lemon peel right into the bowl). Spoon mixture into each pocket. Sprinkle chicken with salt and pepper to taste.
- In a large skillet heat oil over medium heat. Add chicken. Cook for 18-20 minutes or until chicken is no longer pink, turning once. Sprinkle with remaining feta cheese. I served with baked potato with yogurt on top (instead of sour cream) and steamed asparagus with lemon.
**Each serving of chicken has only 236 cals and 9 grams of fat, so this is a healthy choice for those of you, like me, who are trying to get into a smaller size bathing suit before Spring Break! LOL