Feta-Stuffed Chicken Breasts
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Total Time
30 mins
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Servings
4 servings
Feta-Stuffed Chicken Breasts
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These aren't your ordinary chicken breasts! Chicken gets stuffed with feta, sun-dried tomatoes and basil in this easy dinner idea.
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Ingredients
- 1 tablespoon dried tomato not oil-packed, snipped
- water boiling
- 4 skinless boneless chicken breast halves (about 1 1/4 pounds)
- 1/4 cup feta cheese crumbled
- 2 tablespoons cream cheese softened
- 1/2 teaspoon basil crushed, dried
- 1/2 teaspoon black pepper ground
- 1 teaspoon olive oil
Instructions
- Preheat oven to 350F.
- Place tomatoes in a small bowl. Cover with boiling water. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side; set aside.
- In a small bowl, combine feta, cream cheese, basil, and tomatoes. Spoon about 1 rounded tablespoon into each chicken pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with salt and pepper.
- In a large oven-proof skillet, heat oil over medium-high heat. Add chicken, cook until browned, flip over, and cook on second side until browned. Move skillet to the preheated oven and bake until chicken is no longer pink and registers 170F on an instant read thermometer, about 25 minutes.
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- adapted from Family Circle Quick and Easy Cooking
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