Feta, Herb, And Sun-Dried Tomato-Stuffed Chicken

Name: Feta, Herb, And Sun-Dried Tomato-Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup julienne-cut sun-dried tomatoes, packed without oil; 1/2 cup (2 ounces) crumbled feta cheese; 2 teaspoons chopped fresh basil; 1 teaspoon chopped fresh oregano; 1/2 teaspoon minced garlic; 1/4 teaspoon freshly ground black pepper; 4 (6-ounce) skinless, boneless chicken breast halves; 1/4 teaspoon kosher salt; 2 tablespoons butter; 1/2 teaspoon grated lemon rind; 1/4 cup fat-free, lower-sodium chicken broth

Servings: persons

1/2 cup julienne-cut sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, lower-sodium chicken broth

1
Preheat oven to 425u00b0.
2
Combine first 6 ingredients in a small bowl.
3
Cut a horizontal slit through 1 side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken evenly with salt.
4
Fold 4 (16 x 12inch) sheets of heavy-duty foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Place 1 stuffed chicken breast half on top of each portion of butter. Sprinkle 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly crimp edges. Place packets on a rimmed baking sheet.
5
Bake at 425u00b0 for 20 minutes. Remove from oven, and let stand for 5 minutes. Carefully open packets; transfer each chicken breast half to a serving plate. Cut each chicken breast half crosswise into 1/2-inch-thick slices. Serve immediately.
6
Young Chefs can:
7
Pull basil and oregano leaves off stems
8
Sprinkle lemon rind on stuffed chicken breasts
9
Older Chefs can:
10
Combine stuffing ingredients
11
Fold and crimp packets closed, and place on baking sheet

307

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 1/2 cup julienne-cut sun-dried tomatoes, packed without oil, 1/2 cup (2 ounces) crumbled feta cheese, 2 teaspoons chopped fresh basil, 1 teaspoon chopped fresh oregano, and more.

Yes, Feta, Herb, And Sun-Dried Tomato-Stuffed Chicken 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!