Sun Dried Tomato Pesto and Feta Stuffed Chicken Breasts
Elevate your weeknight dinners with these succulent Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts! Juicy chicken is expertly sliced to create a perfect pocket, then filled with a creamy, robust mixture of sun-dried tomato pesto, tangy feta cheese, garlic, and fresh basil. Each breast is seared to golden perfection before finishing in the oven, ensuring a tender, flavorful bite in every forkful. A hint of paprika and olive oil adds a touch of smoky richness, while the simple preparation makes this gourmet dish achievable for cooks of all levels. Serve this Mediterranean-inspired masterpiece alongside a crisp salad or roasted vegetables for a complete meal that will delight your dinner table. Perfect for date nights, family dinners, or any occasion that calls for an elegant yet easy-to-make dish!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup sun-dried tomato pesto
- 1 cup (crumbled) feta cheese
- 2 cloves (minced) garlic
- 2 tablespoons (chopped) fresh basil
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 pieces toothpicks
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray and set aside.
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut through completely.
In a small bowl, mix together the sun-dried tomato pesto, crumbled feta cheese, minced garlic, and chopped fresh basil until well combined.
Stuff each chicken breast pocket with the pesto and feta mixture, dividing it evenly among the 4 pieces. Secure the openings with toothpicks to keep the filling inside during cooking.
Rub the outside of each stuffed chicken breast with olive oil, then season with paprika, salt, and black pepper.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken breasts on each side for 2-3 minutes or 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 skillet from the oven and let the chicken rest for 5 minutes before removing the toothpicks. Serve warm and garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 809 mg | 62% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 108 mg | 2% | |
*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.
