Sun-Dried Tomato Feta Stuffed Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/2 cup sun-dried tomatoes, finely chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup cream cheese, softened
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
Instructions:
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, combine the sun-dried tomatoes, feta cheese, cream cheese, basil, garlic, olive oil, oregano, salt, and black pepper. Mix well until everything is nicely blended.
3. Carefully make a pocket in each chicken breast by slicing it lengthwise, but don’t cut all the way through.
4. Stuff each chicken breast with the sun-dried tomato and feta mixture, ensuring they are filled well.
5. Place the stuffed chicken breasts in the prepared baking dish. Pour the chicken broth around the sides to keep them moist.
6. Cover the dish with aluminum foil and bake in the oven for about 25-30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and golden on top.
8. Let the chicken rest for a few minutes before slicing and serving. Spoon some of the broth over the slices for extra flavor.
Notes:
Feel free to add more herbs for a burst of freshness!
Serve with a side of vegetables or a salad for a complete meal.
Preparation time: 15 minutes | Cooking time: 40-45 minutes | Total time: 55-60 minutes | Kcal: Approximately 300 per serving | Servings: 4 servings
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