Pepper-stuffed Herb Chicken
- 1 Tbs olive oil
- 1 onion, chopped
- 2 red bell peppers, cut into strips
- 2 cloves garlic, pressed
- salt & pepper to taste
- 1/2 tsp. oregano
- 1/2 tsp basil
- 1/4 c. Feta cheese
- 4 chicken breasts (with skin and bone)
- 3/4 cup white wine (or white grape juice with a splash of vinegar)
- 1 Tbs. butter
In a skillet, heat the olive oil, add the onion, pepper, garlic, salt and pepper, and herbs and cook till onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute.
In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops of the chicken with salt and pepper, and place in a metal baking dish.
Roast chicken for about 30 to 40 minutes or until chicken juices run clear when pierced with a fork. Remove the chicken from the pan and keep warm.
Heat the pan on the stovetop, about medium-high heat. Add the white wine and , using a wire whisk, get all the browned goodies off the bottom of the pan, whisking as you go. Let the pan juices reduce to about half. Remove from heat, add the butter, whisk well, and serve over the top of the chicken.
639 calories; 35g fat; 8g carbs; 2g fiber; 202mg cholesterol; 321 sodium.