Chicken breast stuffed with feta cheese, sundried tomato and red bell pepper

[vindiesel]

Chicken Breast Stuffed With Feta Cheese, Sundried Tomato, and Red bell pepper

Ingredients
4 chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpicks (or Butcher String)
green onions, chopped (for garnish)

Directions
1. Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2. Put aside to cool.
3. In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
4. Toss until well mixed (this will be your "stuffing").
5. Lay a flattened piece of chicken breast on a cutting board or your counter.
6. Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
7. Secure it with a toothpick or butcher string.
8. Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
9. Preheat oven to 350°F.
10. Cook for about 35 minutes or until the internal temperature reaches 180°F.
11. I guess you could try it on a grill, but I never attempted it yet!
12. Garnish with chopped green onion and serve hot.

Nutrition Facts
Calculated for 1 serving (267g)
Recipe makes 4 servings

Calories 482
Calories from Fat 243 (50%)
Amount Per Serving %DV
Total Fat 27.1g 41%
Saturated Fat 13.0g 65%
Polyunsat. Fat 3.6g
Monounsat. Fat 8.5g
Trans Fat 0.2g
Cholesterol 146mg 48%
Sodium 914mg 38%
Potassium 549mg 15%
Total Carbohydrate 16.9g 5%
Dietary Fiber 1.6g 6%
Sugars 5.5g
Protein 41.5g 83%
Vitamin A 1332mcg 26%
Vitamin B6 1.2mg 59%
Vitamin B12 1.6mcg 25%
Vitamin C 59mg 98%
Vitamin E 0mcg 2%
Calcium 350mg 35%
Magnesium 63mg 15%
Iron 2mg 14%