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.
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)
toothpicks (or Butcher String)
green onion, chopped (for garnish)
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.
Garnish with chopped green onion and serve hot.