Roasted Chicken Breasts stuffed with Quinoa, Feta, and Kalmata Olives

I haven't been around as much the last couple of days as my son is in town for the weekend and he's been keeping us busy. I have, however, managed to keep the health train going and today - weigh day - I am happy to report I lost another pound despite the fact I was away and had to eat restaurant food two days in a row, or that - in a bout of starvation Friday evening - I succumbed to an overwhelming desire for a peanut butter sandwich on whole wheat bread.

Thus bringing my grand total of weight loss to ten pounds in three weeks - ten pounds I plan to never see again!

By eating the recipes I have been providing, subscribing to reasonable portion sizes, drinking loads of water, getting adequate sleep, and exercising at least 30 minutes every day I can't wait to say "sayonara baby" to the next ten pounds because - not to completely wax rhapsodic every day about it, I have just never felt better - and what could be better than that?

Well, maybe today's recipe...

This one's a little more time consuming than my regular weeknight fare, but for shere deliciousness and wow factor, it is certainly worth the effort for a lovely, Mediterranean style weekend dinner.
The chicken is stuffed with a savory blend of quinoa, kalamata olives, feta cheese, and tomatoes, and then drizzled with a pan sauce made with onions and balsamic vinegar.

I served it with an arugula salad and a crisp white wine. Book mark this one friends. It's sensational.

Please enjoy my easy to follow step by step video:




Roasted Chicken Breasts Stuffed with Quinoa, Feta, and Kalamata Olives
For printable recipe click here

Prep Time: 25 minutes
Cook Time: 60 minutes
Serves: 4
Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup quinoa that has been cooked in low sodium chicken broth
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta cheese
• 1 diced tomato
• 1 tsp dried oregano
• 2 cloves minced garlic
• 1/2 tsp black pepper
• 1 Tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 2 tsp garlic
• 1/2 tsp black pepper

Directions

1. Combine the quinoa, feta cheese, tomato, garlic, oregano, and 1/2 tsp black pepper.
2. Staring on one end, make a slit in each chicken breast using a sharp pairing knife to create a pocket going from end to end.
3. Stuff each chicken breast with the quinoa mixture and place on a baking sheet lined with parchment paper.
4. Brush each chicken breast with extra virgin olive oil and sprinkle with salt pepper and garlic powder.
5. Bake on the prepared sheet at 350 for 45 minutes or until the meat reaches an internal temp of 165 degrees.
6. Serve drizzled with onion, balsamic pan sauce.

Onion Balsamic Pan Sauce

Ingredients

• Cooking spray
• 1/3 cup finely chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 1 tablespoon balsamic vinegar
• 1 teaspoon butter
  
  Directions
  
  1. Heat a skillet over medium-high heat. Coat pan with cooking spray.
  2. Add finely chopped onion to pan; sauté 2 minutes, stirring frequently. Stir in chicken broth, white wine, and balsamic vinegar; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Remove from heat; stir in butter and serve.

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.