Recipes

Mint & Feta Stuffed Chicken

This weight loss recipe for Feta & Mint Chicken Breasts only uses a few, simple ingredients, so is a great dish to prepare on a weeknight when time is in short supply.

The mild, tasty flavours of this recipe mean that it will be a winner with the whole family, from fussy toddlers to picky teens and hungry partners.

Mint & Feta Stuffed Chicken

Ingredients:

  • 4 skinless chicken breasts (150 grams each)
  • 1 tablespoon olive oil
  • 150 grams reduced fat feta cheese
  • 15 fresh mint leaves, finely chopped
  • 2 large cucumbers
  • Juice of half a lemon
  • Cracked Pepper

Optional Extras:

  • Replace the fresh mint with fresh sage
  • Substitute the feta cheese for ricotta cheese
  • Use turkey breasts instead of chicken breasts

Method:

  • Heat an oven to 200 degrees Celsius and line a baking tray with baking paper.
  • Crumble the feta cheese into a bowl, and mix together with the mint and cracked pepper.
  • Take each chicken breast and cut deeply into the side to create an open pocket.
  • Stuff the feta and mint mixture into the pocket and secure the side with a toothpick.
  • Heat the olive oil in a large frying pan over high heat.
  • Cook the chicken for two minutes on each side, until golden.
  • Transfer the chicken breasts to the baking tray and cook in the hot oven for 15-20 minutes or until cooked through.
  • While the chicken is cooking, use a flat vegetable peeler to finely cut the cucumber into thin, long slithers.
  • Once cooked, remove from the oven, and serve alongside the finely sliced cucumber.
  • As a final touch, squeeze fresh lemon juice both over the chicken and the cucumber and garnish with mint leaves.

Serves: 4. Calories per serve: 235

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Tamara Deborah

 

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