Stuffed, Baked Chicken

• 12 cup roasted sweet peppers, finely sliced
• 12 cup fat free feta cheese, crumbled
• 2 -4 teaspoons fresh sage, finely sliced (depending how herby you like it)
• 12 teaspoon minced garlic
• 12-1 teaspoon fresh black pepper
• 4 (6 ounce) boneless skinless chicken breasts (free-range and organic are the best)
• 1 tablespoon broth
• 12 teaspoon salt
• 2 tablespoons low-fat margarine
• 4 pieces heavy duty aluminum foil

1. Preheat to 425F.
2. Combine the peppers, feta, sage, garlic, and pepper in a bowl and set aside.
3. Slice into each chicken breast to form a "pocket."
4. Fill each pocket with about 1/4 of the pepper and feta mixture.
5. Take each piece of foil and place 1/2 Tbsp margarine in the center.
6. Place each breast on the margarine inside the foil.
7. Drizzle 1 Tbsp on each breast and sprinkle with salt and pepper.
8. Fold the foil into packets and bake for 20-25 minutes or until the meat in no longer pink.
9. Serve with a good helping of steamed veggies and some fresh garlic bread.
10. Yummy!

sweet peppers, feta cheese, garlic, fresh black pepper, chicken breasts, broth, salt, lowfat margarine, aluminum foil

Taken from www.food.com/recipe/stuffed-baked-chicken-233772 (may not work)