Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato

"A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by sarita0322 photo by sarita0322
photo by sarita0322 photo by sarita0322
Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
  • Put aside to cool.
  • In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
  • Toss until well mixed (this will be your "stuffing").
  • Lay a flattened piece of chicken breast on a cutting board or your counter.
  • Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
  • Secure it with a toothpick or butcher string.
  • Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
  • Preheat oven to 350°F.
  • Cook for about 35 minutes or until the internal temperature reaches 180°F.
  • I guess you could try it on a grill, but I never attempted it yet!
  • Garnish with chopped green onion and serve hot.

Questions & Replies

  1. Can bread crumbs be replaced something keto friendly
     
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Reviews

  1. this is sivine! the only change i made was instead of rolling like a burrito i used a thick cut of breast and sliced it for stuffing (1/4 inch) and stuffed the breast. i also wrapped them in a foil pouch. but the flavors of this were so wonderful!! thanks for the great recipe!
     
  2. This was outstanding-I didn't change a thing.
     
  3. Wow! Amazing! I also butterflied my thick cut breasts and stuffed them, securing w/ toothpicks. I didn't have the breadcrumbs on hand but they were not missed one bit. It was a warm night out so rather than heating up the stove I braved the grill with these. They turned out amazing! I cooked up some pasta tossed with fettucini sauce and steamed broccoli for a side and my husband was in awe! Thank you for this. It is a keeper!
     
  4. The stuffing is absolutely perfect as-is. The chicken lacked an "it" factor, which I added on my second try: 1T melted butter, 1t honey, 1t soy sauce, salt, pepper and chili powder to taste. Brush the mixture over the chicken and baste a few times during cooking. 35 minutes was too long for my thin chicken. 25-30 would be better. Beautiful recipe! UPDATE: I found that cooking the chicken in a skillet is slightly more flavorful than the oven method (although much messier).
     
  5. This is definetely a keeper. I didn't change a thing. The stuffing is great. It tastes great and is pleasing to the eye. Thanks for sharing this recipe.
     
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Tweaks

  1. This chicken smelled amazing while baking in the oven! I kind of improvised this recipe. I left out the red pepper and used green onion instead. I used gluten-free breadcrumbs (only 1/4 cup) and added Italian herbs.
     
  2. I used very thin cut breasts, so I could roll it tightly. Sun dried tomatoes gave a kick, but I used a combination of irish cheddar and fresh mozzarella instead of feta. Cooking time should not be more then 25 min, I overcooked it because was busy with other dishes for the party. The taste was good, something different.
     
  3. These were a big hit for my NYE dinner last night. I modified the quantites somewhat because I needed to make 12 breasts. I used 2 bell peppers, a whole bag of sundried tomatoes which should be somewhere around 10 large tomatoes, maybe slightly more, 1 cup of spelt breadcrumbs and 300g of goat cheese instead of feta. I only used less than half the stuffing for 12 breasts. I think I need to go buy somemore chicken to make these. I have 4 in the freezer and I'm hoping they'll freeze well for my OAMC menus. Using breadcrumbs is key because it helps keep the stuffing inside the chicken. Great recipe, thanks!
     
  4. Had company coming and wanted to make something special. This went over well, and everyone really enjoyed. I left out the bell pepper and added black olives instead. Great substitute!
     
  5. this is sivine! the only change i made was instead of rolling like a burrito i used a thick cut of breast and sliced it for stuffing (1/4 inch) and stuffed the breast. i also wrapped them in a foil pouch. but the flavors of this were so wonderful!! thanks for the great recipe!
     

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