On myfitnesspal.com I am part of a group called RECIPE SWAP. Every week on RECIPE SWAP two members from the group share a dish for everyone else in the group to make. The idea is so that people can share recipes and try new foods. So far I’ve found a lot of yummy recipes from being in this group. I don’t think there’s anything I’ve made so far that I was unhappy with.
Every time I’ve made a recipe from RECIPE SWAP I’ve found myself having to substitute things for other things to be cost effective. For instance, this stuffed chicken recipe called for Sun Dried Tomato Pesto. Since I didn’t have that product, but I did have regular pesto, I opted to use the ingredient I had instead of buying something else. Also, the original recipe called for goat cheese. Goat cheese isn’t something I normally have on hand, but I did have feta in the fridge, so I opted for feta instead.
I served this meal with green beans. I’m not going to share the green been recipe because it wasn’t my favorite recipe of all time. I’ve definitely had green beans prepared tastier. It also would have been nice to have it paired with a piece of bread from a crusty loaf, but that didn’t happen for this meal. Maybe next time!
2 tbsp basil pesto
1/2 tsp olive oil
2 tbsp crumbled feta cheese
1/2 lb boneless skinless chicken breast (2 breasts)
1. Preheat the oven to 375. Make a long incision along the length of each breast to create a pocket. Pound the chicken to flatten it.
2. Combine the pesto and feta cheese in a small bowl. Spread a portion of the mixture into the pocket of the chicken. Fold the chicken closed and place it in a baking dish. Repeat for each breast. With the leftover pesto, spread over the top of the chicken breasts.
3. Drizzle the olive oil over the chicken and bake for 40 minutes.
* serves 2
* 234 calories per serving
* This recipe was inspired by the dish sweetiepie31612 shared on RECIPE SWAP.