Ingredients
Scale
- 2 large chicken breasts
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it with cooking spray.
- Step 2: In a medium bowl, combine the sun-dried tomatoes, feta cheese, fresh basil, minced garlic, olive oil, salt, pepper, and dried oregano to create the stuffing mixture.
- Step 3: Carefully slice each chicken breast horizontally to create a pocket for the stuffing. Be sure not to cut all the way through.
- Step 4: Stuff each chicken breast with the prepared mixture, making sure to fill them generously. Use toothpicks or kitchen twine to secure the openings if necessary.
- Step 5: Place the stuffed chicken breasts in the prepared baking dish and bake for about 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
- Step 6: Remove from the oven and let rest for a few minutes before slicing and serving. Enjoy your delicious sun-dried tomato feta stuffed chicken!
Notes
- For optimal freshness, store any leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- When reheating, gently warm the stuffed chicken in the oven at 350°F (175°C) for about 10-15 minutes to maintain its moisture and avoid drying it out.
- Serve the sun-dried tomato feta stuffed chicken alongside a fresh green salad or roasted vegetables for a colorful and balanced meal.
- For added flavor, consider marinating the chicken breasts in olive oil, lemon juice, and herbs for at least 30 minutes before stuffing them to enhance their taste even further.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Trans Fat: 0g
- Protein: 2g