Sun Dried Tomato Feta Stuffed Chicken

Sun Dried Tomato Feta Stuffed Chicken takes roughly 35 minutes from beginning to end. This main course has 353 calories, 29g of protein, and 25g of fat per serving. This gluten free recipe serves 3 and costs $2.03 per serving. Head to the store and pick up feta cheese, skinless boneless chicken breasts, vegetable oil, and a few other things to make it today. 42 people found this recipe to be delicious and satisfying. It is brought to you by Will Cook for Smiles. Overall, this recipe earns a good spoonacular score of 57%. Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato, Sun-dried Tomato & Feta Stuffed Artichokes, and Feta Sun-Dried Tomato Stuffed Prosciutto Burgers are very similar to this recipe.

Servings: 3

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.Rub each chicken with about a tablespoon of pesto.Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

 

Step by step:

1. Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper.

2. Mix well until evenly combined.Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.Rub each chicken with about a tablespoon of pesto.Preheat a large cooking pan on medium heat and add vegetable oil.

3. Place stuffed chicken breasts in the pan.Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

Nutrition Information:

covered percent of daily need