Feta and Sun-Dried Tomato Stuffed Chicken

Feta and Sun-Dried Tomato Stuffed Chicken

110
Alyssa 3

"This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad."

Ingredients

1 h 30 m {{adjustedServings}} servings 838 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 838 kcal
  • 42%
  • Fat:
  • 65.8 g
  • 101%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 45.6 g
  • 91%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 2642 mg
  • 106%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.
  4. Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

110
  1. 163 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Holy cow! This is the most amazing dish I have ever made. And so so easy. Yum. A couple things I did differently: Instead of throwing the remaining marinade out, I poured it in the baking dish. ...

Nice recipe. I added spinach to the filling. Also, I did not bak it but browned it then with some chicken broth, I stirrred the little bits from the pan and simmered for about an hour..You can ...

Really really good. I didn't have olives so I added capers to the cheese mix; it was awesome. Was a bit salty and not really cheesy enough for me, next time I think I'll add mozzerella for mor...