Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes

1. 1

   Soak sun-dried tomatoes in enough boiling water to just cover them.

2. 2

   Set aside.

3. 3

   Heat oil in nonstick skillet over medium high.

4. 4

   Add onion and cook, stirring, for 3 to 4 minutes, or until softened.

5. 5

   Remove skillet from heat and transfer onions to small bowl.

6. 6

   Drain tomatoes, discarding the soaking liquid or reserving it for another use.

7. 7

   Add chopped tomatoes to onions and stir in basil and feta.

8. 8

   Cut a horizontal slit in each chicken breast to form a pocket.

9. 9

   Stuff each with 1/4 of cheese mixture.

10. 10

    Return skillet to medium-high heat.

11. 11

    Add the chicken breasts and saute for 6 minutes.

12. 12

    Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

* Per serving · 4 servings · Values may vary.

No additional tips available.