How many servings does this recipe make?

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

What ingredients do I need for Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce?

You need 11 ingredients. The key ingredients include: 1 pint Cherry Tomatoes, Halved, 1 whole Onion, Sliced, Olive Oil And Salt, As Needed, 1/2 cups Chopped Fresh Parsley, and more.

Is Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce suitable as meat & poultry?

Yes, Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce?

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

Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce Recipe

Name: Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint Cherry Tomatoes, Halved; 1 whole Onion, Sliced; Olive Oil And Salt, As Needed; 1/2 cups Chopped Fresh Parsley; 2 cloves Minced Garlic; 2 Tablespoons Sundried Tomatoes In Olive Oil, Drained; 1 Tablespoon Capers, Drained; 3 ounces, weight Feta Cheese, Crumbled; 4 Tablespoons Butter, Divided; 2 whole (about 7 Oz. Size) Boneless, Skinless Chicken Breasts; 1 cup Dry White Wine

Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce

Eats Now Editorial Team · 362 kcal · Meat & Poultry

1
Preheat oven to 400 degrees F.
2
Arrange tomatoes and onions on a baking sheet.
3
Drizzle with olive oil and sprinkle with salt.
4
Roast the vegetables for 2030 minutes until wilted and darkened at the edges.
5
Remove from the oven and leave the oven on.
6
Meanwhile, mix parsley, garlic, sundried tomatoes, capers, and feta in a bowl with a fork to form a paste.
7
Add 2 tablespoons of the butter to a large skillet and preheat to medium-high.
8
While skillet is preheating, place chicken breasts in a resealable bag and pound on the thick side to thin to about 3/4 inch at the thickest place.
9
Remove from the bag, and use a small knife to make a hole in the thickest part of the chicken breast.
10
Wiggle the knife back and forth to make a pocket in the chicken.
11
Use your fingers to stuff as much of the filling into the chicken breast as you can, then repeat with the other piece of chicken.
12
Place the stuffed chicken breasts in the skillet you have been preheating.
13
Sprinkle chicken with salt, and brown the chicken for about 5 minutes on each side until very golden.
14
Transfer the chicken to a small baking dish and reduce the heat on the skillet to medium for the pan sauce.
15
Bake the chicken at 400 degrees F for 10 minutes to finish cooking.
16
While chicken is baking, pour white wine into the skillet you used to sear the chicken.
17
When wine has reduced by half, add remaining 2 tablespoons butter and roasted onions and tomatoes.
18
Stir to form a sauce and taste; add salt to your preference.
19
When chicken and sauce are done, slice chicken and arrange on a plate.
20
Top with roasted tomato sauce.
21
Serve.
22
Eat.
23
Enjoy!
24
Serving suggestion: Cook 1 cup Israeli cous cous to package directions, combine with 2 tablespoons chopped fresh parsley, 2 tablespoons toasted pine nuts, 2 tablespoons olive oil, and as much salt and pepper as youd like.

Mediterranean Stuffed Chick Breasts with Roasted Tomato Sauce

How did you like this recipe?

Frequently Asked Questions