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:

3 oz feta cheese

1 tsp olive oil

1 Tbsp fresh Italian parsley, minced

3 Tbsp pesto

Salt, fresh cracked pepper

3 boneless, skinless chicken breasts

2 Tbsp vegetable oil (for cooking)

Equipment:

cutting board

knife

bowl

frying pan

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:

Quickview
353k Calories
28g Protein
25g Total Fat
2g Carbs
9% Health Score
Limit These
Calories
353k
18%

Fat
25g
38%

  Saturated Fat
13g
84%

Carbohydrates
2g
1%

  Sugar
1g
2%

Cholesterol
98mg
33%

Sodium
782mg
34%

Get Enough Of These
Protein
28g
58%

Vitamin B3
12mg
60%

Selenium
40µg
58%

Vitamin B6
0.97mg
48%

Phosphorus
333mg
33%

Vitamin K
24µg
23%

Vitamin B2
0.35mg
21%

Vitamin B5
1mg
19%

Calcium
171mg
17%

Potassium
442mg
13%

Vitamin B12
0.71µg
12%

Vitamin A
562IU
11%

Zinc
1mg
10%

Magnesium
35mg
9%

Vitamin B1
0.12mg
8%

Vitamin E
0.83mg
6%

Iron
0.78mg
4%

Folate
15µg
4%

Vitamin C
3mg
4%

Copper
0.04mg
2%

Vitamin D
0.23µg
2%

Manganese
0.03mg
1%

Fiber
0.28g
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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