Mediterranean Stuffed Chicken

Made by: Amanda B. Novy, Registered Dietitian, Springfield Clinic

Ingredients:
•    1/3 cup walnut pieces
•    1/2 cup feta cheese, crumbled
•    6 Kalamata olives, pitted and chopped
•    4 sun dried tomatoes (in oil), diced
•    1 tbsp lemon juice                                              
•    1/2 tbsp oregano
•    1/2 tsp red pepper flakes
•    6 chicken breasts (4 ounces each)
•    1/2 cup of basil leaves
•    Pinch of salt and pepper
•    1 tsp extra virgin olive oil

Directions:
Preheat oven to 400.

In a small bowl, combine walnuts, feta, olives, sun dried tomatoes, lemon juice, oregano, red pepper flakes and set aside.

Cut chicken breasts lengthwise and gently pound chicken with a mallet to flatten. Place 4-5 basil leaves on the flattened chicken breasts followed by 1/3 cup of the walnut and feta mixture. Spread evenly.

Begin rolling chicken from one end to the other forming a pinwheel shape. Brush with olive oil and season lightly with salt and pepper. Secure roll with butcher string or toothpicks to prevent the roll from unraveling.

Bake in oven on a greased baking pan for 25-30 minutes or until internal temperature is 165oF.

Nutrition Information:
Calories: 244
Total Fat: 13 g.
Saturated Fat: 4 g.
Monounsaturated Fat: 4 g.
Polyunsaturated Fat: 4 g.
Trans Fat: 0 g.
Cholesterol: 77 mg.
Sodium: 263 mg.
Total Carbohydrate: 5 g.
Dietary Fiber: 2 g.
Protein: 2 g.

This recipe aired February 25, 2013. Mediterranean Stuffed Chicken