Feta and Sun-Dried Tomato Stuffed Chicken

Feta and Sun-Dried Tomato Stuffed Chicken

110 Reviews 16 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Alyssa
Recipe by  Alyssa

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 chicken breasts

Directions

  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.

Share It

Reviews (110)

Rate This Recipe
Ceejay
88

Ceejay

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. And instead of pounding the chicken, I cut the breasts in half, put the stuffing on top of one half and put the other breast on top of that. Seriously delicious.

CQ
51

CQ

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 also add white wine ( or my favourite - sherry )to taste to the sauce as it reduces while cooking. Cover for first 45 min and uncover to let sauce reduce for last 15....much more savory than just baking.

rachel
40

rachel

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 more creamyness and not add salt to anything.

More Reviews

Similar Recipes

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes
(179)

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Stuffed and Wrapped Chicken Breast
(145)

Stuffed and Wrapped Chicken Breast

Stuffed Tomato Basil Chicken
(110)

Stuffed Tomato Basil Chicken

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps
(55)

Chicken, Feta Cheese, and Sun-Dried Tomato Wraps

Russian Chicken with Feta Cheese
(60)

Russian Chicken with Feta Cheese

Muenster-Bacon Stuffed Chicken Breast
(48)

Muenster-Bacon Stuffed Chicken Breast

Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

>

next recipe:

Stuffed and Wrapped Chicken Breast