Stuffed Chicken Breasts

Ingredients

• 4 (4-ounce) skinless, boneless chicken breast halves
• 2 tbsp cooked quinoa
• 1/4 cup thinly sliced fresh basil
• 2 tbsp crumbled feta cheese
• 2 tbsp finely chopped sweet red pepper
• 1 tbsp softened cream cheese
• 3/8 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F.
2. Combine quinoa, basil, feta, red pepper and cream cheese.
3. Cut a horizontal slit through the thickest portion of each chicken breast to form a deep pocket. Stuff 2 tbsp quinoa mixture into each pocket and secure with a wooden pick. Season with salt and pepper.
4. Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add chicken and cook 4 minutes. Turn chicken over.
5. Place the pan in the oven and bake at 400°F for 10 minutes or until done.
6. Let stand 5 minutes. Discard wooden picks. Slice diagonally if desired and drizzle with pan juices.