Feta and Blackberry Chicken Breasts
These Feta and Blackberry Chicken Breasts taste fancy, but come together easily for a delicious weeknight meal!
Ingredients
- 4 (6 oz each) thin chicken breast cutlets (if you buy large breasts, trim them to 6 ounces each and pound them ½” thin)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 large garlic cloves peeled and smashed under the flat side of a knife
- 5 teaspoons olive oil divided
- 2 oz crumbled Feta cheese
- ¾ teaspoon fresh thyme leaves divided
- ½ cup red wine
- 1 ½ cups fresh blackberries
- 2 teaspoons honey
Instructions
- Sprinkle both sides of the pounded thin chicken cutlets with the salt and pepper and place them in a mixing bowl. Add the chopped Rosemary, smashed garlic cloves, and a tablespoon of the olive oil. Using clean hands, mix together and massage the garlic, oil, and rosemary into the chicken cutlets. Cover the bowl and refrigerate for 30-60 minutes. Once the refrigeration time has passed, discard the smashed garlic clove pieces.
- Drizzle the remaining two teaspoons of olive oil into a large sauté pan and bring over medium-high heat. When the oil is hot, lay the chicken breasts in a single layer in the pan. Cook for 4-5 minutes until golden on the bottom. Flip the breasts and sprinkle the crumbled Feta cheese onto the top (cooked side) of each breast and follow by sprinkling on ½ teaspoon (total) of the thyme leaves. Cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate and cover to keep warm.
- Add the wine to the pan and stir up any leftover bites from the pan. The wine will likely start to boil almost immediately. Reduce the heat to medium and let the wine boil until reduced by half (should only take a couple minutes). Add the blackberries, honey, and remaining ¼ teaspoon of thyme leaves and stir to combine with the wine. Cook for about 3 minutes, using a wooden spoon to stir and lightly smash the berries every minute or so to make a smashed blackberry compote (I like to leave a few whole for texture).
- Serve each Feta-topped chicken breast with 2 ½ tablespoons of blackberry compote, either on the side or spooned over the top.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1 chicken breast + 2 ½ tablespoons compote) serving: 5* (SP calculated using the recipe builder on weightwatchers.com)
*Each serving is 6 WW Points if following the diabetic Weight Watchers Plan.
Nutrition Information per (1 chicken breast + 2 ½ tablespoons compote) serving:
355 calories, 10 g carbs, 6 g sugars, 13 g fat, 4 g saturated fat, 41 g protein, 3 g fiber, 243 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per (1 chicken breast + 2 ½ tablespoons compote) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Adapted from NYT Cooking
355 calories, 10 g carbs, 6 g sugars, 13 g fat, 4 g saturated fat, 41 g protein, 3 g fiber, 243 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
8 per (1 chicken breast + 2 ½ tablespoons compote) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Adapted from NYT Cooking
Nutrition
Calories: 355kcal