Chicken Breasts Stuffed with Feta Sun Dried Tomatoes
Elevate your weeknight dinner with these irresistible Chicken Breasts Stuffed with Feta and Sun-Dried Tomatoes! Juicy chicken is generously filled with a Mediterranean-inspired mixture of creamy feta cheese, tangy sun-dried tomatoes, fragrant garlic, and fresh basil, creating a flavor-packed centerpiece that’s as elegant as it is easy to prepare. Seared to golden perfection and baked until tender, each bite offers a delightful combination of textures and savory goodness. With minimal prep time and a gorgeous presentation, this wholesome dish is perfect for impressing guests or elevating a family meal. Serve with a side of roasted vegetables or a crisp salad for a healthy, satisfying dinner in under an hour! Keywords: stuffed chicken breasts, feta, sun-dried tomatoes, Mediterranean recipe, easy dinner ideas, baked chicken.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 ounces feta cheese
- 1.5 ounces sun-dried tomatoes
- 2 pieces garlic cloves
- 0.25 cups fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 8 pieces toothpicks
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 375°F (190°C).
Use a sharp knife to cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
In a mixing bowl, combine the feta cheese, chopped sun-dried tomatoes, minced garlic, and chopped fresh basil leaves. Mix well to create the stuffing.
Stuff each chicken breast with an equal amount of the feta mixture, gently pressing the filling into the pocket. Secure the opening with 1-2 toothpicks to ensure the stuffing stays in place during cooking.
Brush each stuffed chicken breast with olive oil, then season both sides with salt, black pepper, and paprika.
Heat a large oven-safe skillet over medium heat. Add a little olive oil to the pan and sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F or 74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before removing the toothpicks.
Serve hot with your choice of side dishes, such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 16.1 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 554 mg | 43% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
