Feta Stuffed Chicken Breast (makes 4 servings)
WW points plus value: 4 pts a serving
2 ounces fat free cheese, crumbled
2 moist packed sun dried tomatoes (not packed in oil), finely chopped
1 Tbsp basil
1/4 tsp salt
1/4 tsp pepper
1/4 cup panko (japanese bread crumbs)
4- 5 ounce boneless, skinless chicken breast
4 teaspoons fat free mayonnaise
1. Preheat oven to 425 degrees. Spray nonstick baking sheet with spray.
2. With fork, mix together feta, sun dried tomatoes, basil, salt and pepper in small bowl until blended. Spread Panko on sheet of wax paper or shallow pan.
3.With small sharp knife, cut pocket, about 2 1/2 inches long in each chicken breast. Put one-fourth of cheese mixture into each pocket. Brush top of each breast with mayonnaise. Press coated side of chicken, one breast at a time, in crumbs. Place, coated side up in prepared baking pan.
4. Lightly spray crumbs with nonstick spray. Bake until chicken is cooked through and crust is golden, about 25 minutes.
We served it with side of Sliced mushrooms sauteed. And fresh spinach sauteed in 1 tbsp olive oil.