This Feta and Sun-Dried Tomato Stuffed Chicken recipe is a delicious and flavorful dish that is perfect for any occasion. The chicken breasts are filled with a mixture of tangy feta cheese, sun-dried tomatoes, and fresh herbs, then baked to perfection. With a prep time of just 20 minutes, this dish is quick and easy to make. Serve it with a side of roasted vegetables or a simple green salad for a complete and satisfying meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the feta cheese, sun-dried tomatoes, basil, parsley, garlic, olive oil, salt, and pepper. Mix well.
- Using a sharp knife, make a horizontal slit in the thickest part of each chicken breast to create a pocket. Be careful not to cut all the way through.
- Stuff each chicken breast with an equal amount of the feta and sun-dried tomato mixture. Secure the openings with toothpicks, if desired.
- Season the chicken breasts with additional salt and pepper, if desired.
- Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and swirl to coat the pan.
- Place the stuffed chicken breasts in the skillet and cook for 3-4 minutes on each side, or until browned.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
- Remove the toothpicks before serving. Serve the stuffed chicken breasts hot, garnished with fresh basil or parsley, if desired.
