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<August 2019>
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Around The Alliance!
Former Student, Now Staff Member!
Changes to Emergency Department Registration Process at Clinton Public Hospital
HPHA Looks to End Hallway Medicine through System Partnerships
New Name and Look for St. Marys Memorial Hospital Foundation
Physician Recruitment in Stratford
Program Profile: Eating Disorders
Q & A with a Patient Registration Clerk
Patient Partner Profile: Joani
A Day in the Life: Social Work
HPHA Implementing Temporary Laboratory Adjustments
Pharmacy Sterile Compounding
A Look at Canada's New Food Guide
It's All in the Data
Access to Primary Care
Celebrating 10 Years of the Community Stroke Rehabilitation Team!
MyChart Now Available at HPHA!
Volunteers: Lifting Communities!
Huron Perth and Area Ready to Take the Lead in the Province’s Vision for Improving Health Care
Physiotherapy Myths Debunked!
smallTALK Hits a Significant Milestone!
Clinton Public Hospital Second Floor Set to Reopen
Laboratory Adjustments at Clinton Public Hospital & Seaforth Community Hospital
Supporting Our Patients Through Art
Charting A Course to Success
Q & A With A Quality Assurance Lead
HPHA Recognizes Excellence at its Annual General Meeting
July Blood Donor Clinics
Putting a Face on Organ and Tissue Donation in Our Communities
Q & A with Purchasing/Inventory Support
August Blood Donor Clinics
Q & A with an Emergency Department RPN
What's For Dinner Wednesday
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What's For Dinner Wednesday
What's For Dinner? Mediterranean Stuffed Chicken and Vegetable Ragout!

This recipe goes great with a side of quinoa and a green salad with fat-free balsamic vinaigrette.

  • 1 lemon (zested and juiced - 1 Tsp. lemon zest, reserve 1/4 cup lemon juice)
  • 1/3 cup feta cheese (reduced-fat, crumbled)
  • 1 tbsp capers, drained
  • 1/2 tsp dried oregano
  • 1 clove garlic, minced
  • 1 lbs boneless, skinless chicken breasts
  • 1 tbsp paprika
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt (optional)
  • 1/2 tsp ground black pepper
  • 2 medium zucchini, cut into 1-inch chunks
  • 8 oz cremini mushrooms, sliced
  • 10 oz cherry tomatoes, halved
  • 1 (15 oz.) can cannellini beans
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  1. Preheat oven to 375 degrees F. Coat a 9x13 baking/casserole dish with cooking spray.

  2. In a small bowl, combine lemon zest, feta cheese, capers, dried oregano and garlic.

  3. Slice a pocket in the side of each chicken breast with a sharp knife. Be sure not to slice all the way through the chicken breast, just far enough to make a pocket about 3-4 inches long. Divide the filling mixture evenly among the four breasts and fill each pocket. Do not overfill. Press down on the breast to slightly seal the pocket opening.

  4. In a small bowl, combine paprika, dried oregano, garlic powder, salt (optional) and ground black pepper. Rub each chicken breast on both sides with the spice rub so that the entire breast is coated. Set aside.

  5. Add zucchini, mushrooms, tomatoes, cannellini beans, garlic and olive oil and 1/4 cup lemon juice to the baking dish. Toss to coat the vegetables and beans with the olive oil, lemon juice and garlic.

  6. Place the chicken breasts on top of the vegetables and put in the oven to bake.

  7. Bake for 30-40 minutes (depending on the size of the chicken breast) or until the internal temperature of the chicken and filling is 165 degrees Fahrenheit. Check the temperature after 30 minutes and every five minutes after until it reaches 165 degrees.

  8. Remove the chicken from the pan and place on a cutting board. Cover with foil and let it rest for 15 minutes.

  9. Turn the oven temperature up to 400 degrees F. Return the vegetables to continue to bake in the oven for 15 minutes (while chicken is resting).

  10. Slice chicken and serve over the vegetables.