Roasted Chicken Breasts Stuffed with Quinoa, Feta, and Kalamata Olives

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup quinoa that has been cooked in low sodium chicken broth
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta cheese
• 1 diced tomato
• 1 tsp dried oregano
• 2 cloves minced garlic
• 1/2 tsp black pepper
• 1 Tbsp extra virgin olive oil
• 1/2 tsp kosher salt
• 2 tsp garlic
• 1/2 tsp black pepper

Directions

1. Combine the quinoa, feta cheese, tomato, garlic, oregano, and 1/2 tsp black pepper.
2. Staring on one end, make a slit in each chicken breast using a sharp pairing knife to create a pocket going from end to end.
3. Stuff each chicken breast with the quinoa mixture and place on a baking sheet lined with parchment paper.
4. Brush each chicken breast with extra virgin olive oil and sprinkle with salt pepper and garlic powder.
5. Bake on the prepared sheet at 350 for 45 minutes - one hour.
6. Serve drizzled with onion, balsamic pan sauce.

Onion Balsamic Pan Sauce

Ingredients

• Cooking spray
• 1/3 cup finely chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 1 tablespoon balsamic vinegar
• 1 teaspoon butter
  
  Directions
  
  1. Heat a skillet over medium-high heat. Coat pan with cooking spray.
  2. Add finely chopped onion to pan; sauté 2 minutes, stirring frequently. Stir in chicken broth, white wine, and balsamic vinegar; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Remove from heat; stir in butter and serve.