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Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

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“This really has nice flavor and is so moist. I had a bit too much stuffing and so I threw the extra over some steamed zucchini and red potatoes. Yum! From Cooking Light - April 2007.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°.
  2. Bring 2 cups water to a boil in a small saucepan; add tomatoes.
  3. Remove from heat; cover and let stand for 5 minutes.
  4. Drain and slice into thin strips.
  5. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
  6. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. (Not too thin though!).
  7. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket.
  8. Stuff 1/4 cup tomato mixture into each pocket.
  9. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
  10. Fold 4 sheets of heavy-duty aluminum foil in half crosswise.
  11. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet.
  12. Lay one stuffed chicken breast half on top of each portion of butter.
  13. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth.
  14. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet.
  15. Bake packets for 20 minutes.
  16. Remove from oven, and let stand for 5 minutes.
  17. Unfold packets carefully, and thinly slice each chicken breast half.
  18. Garnish each serving with 1/2 teaspoon sliced basil, if desired.

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