Lunch: Basil, Feta, and Quinoa Stuffed Chicken Breasts

Recipe by Maureen Callahan Sweet piquanté peppers, also called sweet cherry or Peppadew peppers, are about the size and shape of a strawberry. Look for them at the olive bar or in the pickle section.

This recipe includes superfoods such as:

Chicken Breast, Basil

Health benefits of Basil, Feta, and Quinoa Stuffed Chicken Breasts

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

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 piquanté 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

Instructions

Preheat oven to 400 °.
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.
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 400 ° 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.

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