Chicken Breast Stuffed With Feta Cheese & Sun-Dried Tomato

Every now and then my local grocery store has a crazy sale on boneless, skinless chicken breast at $1.99 a pound. That’s when I stock up. But after a while, oven roasted chicken breast gets old for the palate. So I scoured the internet for a simple recipe for stuffed chicken breasts.

The filling is super easy and has lots of flavor. The salty feta cheese goes perfectly with the sweet sun-dried tomatoes. But my chicken breasts did turn out a little dry, so I recommend heavily drizzling each breast with olive oil. I paired this recipe with the Toasted Pine Nut Couscous recipe and they went well together.

This recipe may not knock your socks off, but it beats the monotony of plain chicken breasts.

Printable Version

Ingredients

4-5 boneless skinless chicken breasts, pounded thin

1 medium red bell pepper, diced

6 garlic cloves, minced

5 large sun-dried tomatoes, diced

1 teaspoon thyme

8 ounces feta cheese, crumbled finely

1/2 cup breadcrumbs (I use Italian style)

olive oil

salt

pepper

toothpicks (or Butcher String)

green onion, chopped (for garnish)

Directions

1. Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).

2. Put aside to cool.

3. In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.

4. Toss until well mixed (this will be your "stuffing").

5. Lay a flattened piece of chicken breast on a cutting board or your counter.

6. 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.

7. Secure it with a toothpick or butcher string.

8. 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.

9. Preheat oven to 350°F.

10. Cook for about 35 minutes or until the internal temperature reaches 180°F.

11. Garnish with chopped green onion and serve hot.

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