Sun-Dried Tomato And Feta-Stuffed Chicken Breasts Sbd

1. 1

   Heat the oven to 425.

2. 2

   In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork.

3. 3

   Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.

4. 4

   In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.