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January 22, 2013 | Issue 436

Cold Weather Comfort Food

Stuffed Chicken Breasts

Greek yogurt is the secret to this succulent stuffed chicken. It’s much thicker than regular yogurt because a lot of the liquid whey is strained out, making it perfect for adding flavor and keeping the chicken moist. And the ~3 ounce serving – about the size of a deck of cards – is ideal. Fill the rest of your plate with some veggie side dishes for a complete New American Plate meal.

Makes 4 servings.

Per serving: 200 calories, 6 g total fat (1.8 g saturated fat), 2 g carbohydrate,
32 g protein,<1 g dietary fiber, 209 mg sodium.

Directions

1. Preheat oven to 350 degrees. Spray 7 x 11-inch pan with cooking spray.
2. Carefully cut about a 1 inch wide slit into the thick end of each chicken breast. Insert knife to create a fairly deep pocket.
3. Combine cheese, green onions, red pepper, yogurt, lemon juice and hot sauce in mixing bowl. Divide mixture into 4 portions and use a spoon to stuff breasts. Secure openings with wooden toothpicks inserted at an angle so meat lays flat. Place in prepared pan.
4. Brush olive oil over top of chicken and sprinkle with parsley, then pepper and salt, if using.
5. Bake for 30-35 minutes or until chicken is cooked through. Let stand about 5 minutes. Garnish with red pepper slices and serve.

Grocery list

Canola oil cooking spray
Boneless, skinless chicken breast
Low-fat shredded cheddar cheese
Green onions
Red bell pepper
Greek yogurt
Lemon juice
Hot sauce
Olive oil
Parsley
Salt and pepper

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Greek Yogurt Nutrition

New American Plate

Recipe Extra: Veggies

Did You Know?

Flavored versions of Greek Yogurt may contain the same extra sugar and calorie load as regular flavored yogurt so label reading is key to be aware of what you're getting.