Preheat oven to 350F.
Drizzle extra virgin olive oil in bottom of a 9x13" glass baking dish. Chop cilantro & set aside. Chop roasted red bell pepper and set aside.
Slice chicken horizontally creating a pocket. Season inside pocket of chicken with salt and pepper. Stuff with feta cheese, roasted red bell pepper and cilantro. Close pocket.
Drizzle top of chicken breasts with lemon juice and extra virgin olive oil. Season with salt & pepper. Sprinkle with remaining feta cheese, roasted red bell pepper and cilantro.
Place in oven and bake for 35-40 minutes.
I modified this recipe by using roasted red pepper and cilantro instead of red pepper and parsley.
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|Serving Size: 1 Serving (980g)|
|Recipe Makes: 6|
|Calories from Fat: 142 (13%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 564.3mg||174 %|
|Sodium 825.3mg||28 %|
|Potassium 2452.3mg||65 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2g|
|Protein 220.8g||315 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1094
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