Lemon and Feta Stuffed Chicken

I found this recipe in my Better Homes and Garden Magazine. And, I gave it a try this week, and we loved this recipe. I did change one thing, instead of reserving some of the feta to put on top after cooking the chicken, I used all of the feta and lemon peel, and stuffed the chicken breasts extra full (I probably used a little more feta than it called for, but I LOVE feta). I can't wait to try this recipe on the GRILL....yum!

Ingredients:
4 skinless, boneless chicken breast halves
1/2 cup crumbled feta cheese
1 tsp. finely shredded lemon peel
1 Tbsp. olive oil

Directions
1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. In a small bowl combine 1/4 cup of the feta cheese and the lemon peel. Spoon cheese mixture into each pocket. Sprinkle chicken with salt and pepper.

2. In a large skillet heat oil over medium heat. Add chicken. Cook for 18 to 20 minutes or until chicken is no longer pink (170 degrees F), turning once. Sprinkle with remaining feta cheese. Makes 4 servings.

Nutrition Facts
Calories 236, Total Fat(g)9, Saturated Fat(g)4, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)99, Sodium (mg)447, Carbohydrate (g)1, Total Sugar (g)1, Protein (g)35, Vitamin C (DV%)4, Calcium (DV%)36

Recipe taken from Better Homes and Garden Magazine

Lemon Basil Pasta

I got this recipe from my Better Homes and Garden Magazine this month. I tried this recipe, and I LOVE how easy it was, and how fresh it tasted with the lemon and fresh basil. Because it's such a light and healthy recipe, this is a recipe that I am going to use a lot in the summer, when it's hot and I don't feel like cooking a huge filling meal! One tip I should pass on is this recipe calls for 10 oz of linguine...I buy the 16 oz. packages, if you do the same, make sure you double the pesto sauce or it will be too dry...enjoy!!

10 oz. dried linguine or desired pasta
1 19-oz. can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
3 Tbsp. olive oil
1 cup packed fresh basil leaves
Directions
1. Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.

2. Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.

3. In a food processor combine cooked lemon peel, basil, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tablespoon at a time, until desired consistency, processing mixture after every addition.

4. To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

Nutrition Facts
Calories452, Total Fat (g)10, Saturated Fat (g)1, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)1, Sodium (mg)648, Carbohydrate (g)75, Total Sugar (g)4, Fiber (g)9, Protein (g)18, Vitamin C (DV%)21, Calcium (DV%)10, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet

Recipe taken from Better Homes and Garden Magazine