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

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: 2 cups water; 1/2 cup 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; 3/4 teaspoon freshly ground black pepper, divided; 4 (6-ounce) skinless, boneless chicken breast halves; 1/2 teaspoon kosher salt; 2 tablespoons butter; 1/2 teaspoon grated lemon rind; 1/4 cup fat-free, less-sodium chicken broth; 2 teaspoons thinly sliced fresh basil (optional)

Servings: persons

2 cups water
1/2 cup 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
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)

1
Preheat oven to 425u00b0.
2
Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
3
Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one 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 with salt and remaining 1/2 teaspoon pepper.
4
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 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 seal edges. Place packets on a baking sheet. Bake packets at 425u00b0 for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 cups water, 1/2 cup sun-dried tomatoes, packed without oil, 1/2 cup (2 ounces) crumbled feta cheese, 2 teaspoons chopped fresh basil, 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.

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

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