Sun Dried Tomato and Feta Stuffed Chicken Breasts Sbd
Elevate your weeknight dinner rotation with these irresistible Sun-Dried Tomato and Feta Stuffed Chicken Breasts. Juicy chicken is packed with a Mediterranean-inspired filling of tangy sun-dried tomatoes, creamy feta cheese, fresh baby spinach, and fragrant garlic, all seasoned with Italian herbs for a burst of flavor in every bite. Pan-seared to golden perfection and finished in the oven, this dish achieves the perfect balance of crispy outside and tender, cheesy inside. Quick to prepare and simple to assemble, this recipe is a crowd-pleaser that’s as elegant as it is hearty. Pair it with roasted vegetables or a refreshing green salad for a satisfying meal that feels indulgent yet fits effortlessly into a healthy eating plan. Perfect for fans of savory Mediterranean cuisine and ideal for busy cooks—this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cup sun-dried tomatoes (packed in oil)
- 0.5 cup feta cheese, crumbled
- 1 cup baby spinach, chopped
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a mixing bowl, combine the sun-dried tomatoes, crumbled feta cheese, chopped baby spinach, minced garlic, and 1 teaspoon of Italian seasoning. Mix well until evenly combined.
Stuff each chicken breast with an even amount of the filling mixture. Secure the opening of the chicken breasts with toothpicks, or tie them with kitchen twine to keep the filling in place.
Season the outside of the chicken breasts with salt, black pepper, and the remaining 1 teaspoon of Italian seasoning.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the toothpicks or twine before serving. Let the chicken rest for 5 minutes before slicing.
Serve warm with your favorite side dish, such as roasted vegetables or a simple green salad.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 849 mg | 18% | |
*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.
