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Mediterranean Stuffed Chicken
Made by: Amanda B. Novy, Registered Dietitian, Springfield Clinic
• 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
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.
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.
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