Chicken Capri
Minutes to Prepare: 10
Minutes to Cook: 20
Number of Servings: 3
Ingredients
3 large (1 pound) boneless, skinless Chicken Breasts
Dash of Salt
2 T. Black Pepper
1 Xtra-large Clove Garlic, sliced paper thin
1 large Red Ripe Tomato, sliced thin
12 Large fresh Basil leaves
1/2 cup crumbled Feta Cheese
1.5 T Sun-dried tomato vinaigrette dressing (or similar) (optional)
Directions
Lightly grease grill with olive oil to prevent chicken breasts from sticking.
Cut chicken breasts "laterally," ie, so that they open like two pieces of bread or a butterfly. Try to maintain a 'hinge" on one edge.
Open breasts, and lightly sprinkle with salt and pepper. Layer tomato slices, basil leaves, and garlic slices on one side. Top with feta cheese and a drizzle of sundried tomato vinaigrette.
"Close" breast so that they create a 'sandwich', and grill over medium heat until done, turning once.
Move breasts gently to avoid their stuffing from falling out! Serve with sides, such as salad or corn (pictured), which will increase the vitamin, carb, and fiber content of this lo-cal meal.
Number of Servings: 3 for normal people. Assume you'll eat all three
Servings Per Recipe: 3
Serving Size: 1 serving
Amount Per Serving
Calories 358.9
Total Fat 8.5 g
Saturated Fat 4.6 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.9 g
Cholesterol 159.1 mg
Sodium 547.9 mg
Potassium 782.9 mg
Total Carbohydrate 8.9 g
Dietary Fiber 1.1 g
Sugars 2.8 g
Protein 58.8 g
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