STREAMING NOW: Carnivorous

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

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a