Basil, Feta, And Quinoa Stuffed Chicken Breasts

• 6 tablespoons water
• 2 tablespoons uncooked quinoa, rinsed and drained
• 1/4 cup thinly sliced fresh basil
• 2 tablespoons crumbled feta cheese
• 2 tablespoons finely chopped sweet piquante red pepper
• 1 tablespoon 1/3-less-fat cream cheese, softened
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

1. Preheat oven to 400u0b0.
2. Bring 6 tablespoons water and quinoa to a boil in a small saucepan. Cover; reduce heat, and simmer 12 to 14 minutes or until liquid is absorbed. Spread cooked quinoa on a plate; freeze 5 minutes or until cool. Combine quinoa, basil, feta, red pepper, and cream cheese in a small bowl. Cut a horizontal slit through the thickest portion of each chicken breast half to form a deep pocket. Stuff 2 tablespoons quinoa mixture into each pocket; secure with a wooden pick. Sprinkle chicken evenly with salt and black pepper.
3. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 4 minutes. Turn chicken over. Place pan in oven; bake at 400u0b0 for 7 to 8 minutes or until done. Let stand 5 minutes. Discard wooden picks. Cut chicken diagonally into 1/2-inch-thick slices, if desired. Drizzle pan juices over each serving.

water, quinoa, fresh basil, feta cheese, sweet piquantue red pepper, cream cheese, skinless, kosher salt, black pepper, olive oil

Taken from www.myrecipes.com/recipe/basil-feta-quinoa-stuffed-chicken-breasts (may not work)