Chicken Breasts Stuffed With Sun-Dried Tomatoes, Fe

Name: Chicken Breasts Stuffed With Sun-Dried Tomatoes, Feta, Olives And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2-cup finely chopped red onion; 2 tablespoons olive oil; 1 1/2 teaspoons minced garlic; 1/2 cup pitted Kalamata olives or other brine-cured black olives, cut into thin strips; 1/4-cup pine nuts, toasted lightly; 1/2-cup drained oil-packed sun dried tomatoes, rinsed, patted dry, and cut into thin strips; 1/4 pound Feta cheese, crumbled (about 1 cup); 2 tablespoons freshly grated Parmesan cheese; 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, crumbled; 2 whole boneless chicken breasts with skin, halved

Servings: persons

1/2-cup finely chopped red onion
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 cup pitted Kalamata olives or other brine-cured black olives, cut into thin strips
1/4-cup pine nuts, toasted lightly
1/2-cup drained oil-packed sun dried tomatoes, rinsed, patted dry, and cut into thin strips
1/4 pound Feta cheese, crumbled (about 1 cup)
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, crumbled
2 whole boneless chicken breasts with skin, halved

1
Preheat oven to 350 F
2
In a large ovenproof skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Transfer mixture to a bowl and let cool. Stir in olives, pine nuts, tomatoes, cheeses, marjoram, and salt and pepper to taste, stirring until combined.
3
Insert a sharp paring knife into thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing sides. Fill each breast half with one fourth of filling.
4
In the cleaned skillet heat remaining 1 tablespoon oil over moderately high heat until hot not not smoking and brown chicken, skin sides down. Leaving chicken skin sides down, transfer skillet to oven and bake until cooked through, about 12 minutes.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2-cup finely chopped red onion, 2 tablespoons olive oil, 1 1/2 teaspoons minced garlic, 1/2 cup pitted Kalamata olives or other brine-cured black olives, cut into thin strips, and more.

Yes, Chicken Breasts Stuffed With Sun-Dried Tomatoes, Feta, Olives And Pine Nuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts Stuffed With Sun-Dried Tomatoes, Feta, Olives And Pine Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions