Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato

Prep Time: 20 mins

Total Time: 55 mins

Servings: 4

About This Recipe

“A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.”

Ingredients

4boneless skinless chicken breasts, pounded thin

1mediumred bell pepper, diced

6garlic cloves, minced

5largesun-dried tomatoes, diced

1teaspoonthyme

8ouncesfeta cheese, crumbled finely

1/2 cupbreadcrumbs( I use Italian style)

olive oil

salt

pepper

toothpick( or Butcher String)

green onion, chopped( for garnish)

Directions

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.

I guess you could try it on a grill, but I never attempted it yet!

Garnish with chopped green onion and serve hot.

Reviews

“this is sivine! the only change i made was instead of rolling like a burrito i used a thick cut of breast and sliced it for stuffing (1/4 inch) and stuffed the breast. i also wrapped them in a foil pouch. but the flavors of this were so wonderful!! thanks for the great recipe!”

“This was outstanding-I didn’t change a thing.”

“Wow!Amazing!I also butterflied my thick cut breasts and stuffed them, securing w/ toothpicks.I didn’t have the breadcrumbs on hand but they were not missed one bit.It was a warm night out so rather than heating up the stove I braved the grill with these.They turned out amazing!I cooked up some pasta tossed with fettucini sauce and steamed broccoli for a side and my husband was in awe!Thank you for this.It is a keeper!”

“The stuffing is absolutely perfect as-is.The chicken lacked an “it” factor, which I added on my second try: 1T melted butter, 1t honey, 1t soy sauce, salt, pepper and chili powder to taste.Brush the mixture over the chicken and baste a few times during cooking.35 minutes was too long for my thin chicken.25-30 would be better. Beautiful recipe!UPDATE: I found that cooking the chicken in a skillet is slightly more flavorful than the oven method (although much messier).”

“This is definetely a keeper.I didn’t change a thing.The stuffing is great.It tastes great and is pleasing to the eye.Thanks for sharing this recipe.”

“Delicious. I didn’t have toothpicks or string, so I squeezed each chicken roll in a section of a muffin tin. It worked out really well.”

“This was very easy to make with ingredients that I typically have on hand.We liked it, but found it a little bland.While it has a lot of cheese, we mostly tasted the bell pepper and sundried tomatoes.We made no modifications to the recipe and served with roasted asparagus.The chicken held together well during baking.Thanks!”

“Oh my goodness, this is so good.I made this for my family and served it with some rice pilaf and roasted broccoli.Thank you so much for sharing with us, the tomatoes in this were so good.”

“This is DELICIOUS!!! I put it in my meal rotations but tonight I tried to change it up a little. I used the same ingredients, but added mozzarella cheese (feta still used too but not nearly as much) and I used it for quesadilla filling!! We served these quesadillas with salsa, and they were delicious! This made it easier to get my toddler to eat it 😉 Yum!”

“This recipe is simple and just DELICIOUS! One to keep!”

“Made this for dinner tonight and we definetly enjoyed it! i think if i make it again im going to use a bit less breadcrumbs and more feta and season a bit more aggressivly.”

“We had this for our Valentine’s dinner and it was delicious. A little hard to stuff and I would cut the stuffing recipe in half next time. Defintely a “do again” in our house!”

“This was tasty!I followed the recipe exactly, stuffed the breasts instead of rolled them, though. I didn’t use the green onions but next time I will to give it some onion flavor.Everyone loved it, and it tasted good the next day for lunch leftovers!Thank you for sharing.”

“A lot easier than I thought it would be. A perfect dinner party piece. I only have three suggestions, 1) is to salt and pepper the chicken before filling and rolling, 2) use mallet to flatten it, and 3) DO NOT over-bake or u will have a very very dry chicken!”

“Oh, wow, was this awesome!I used half feta and half gorgonzola cheese.I also only used two chicken breasts so I placed the extra filling on slices of french bread and toasted it in the oven, served with a side of asparagus.SOOOO yummy!”

“fantastic! I added cajun and paprika powder to spice it up a little. 🙂 Goes so well with couscous.”

“Very good recipe.I made a couple of changes though.I didn’t use the red bell pepper, and I substituted 1 package of garlic and herb shake and bake instead of breadcrumbs.I added a little cilantro to the “stuffing.”I also cut the feta to 4oz and used garlic and herb feta instead of plain.Lastly I coated the outsides with butter and sprinkled salt, pepper, onion powder, and garlic powder to taste.Even the Mrs was impressed.”

“A delicious way to make simple chicken into something with fancy presentation and pleasing to the palette.So easy too. Followed exactly as stated except slit the breasts and stuffed instead of rolling.Family was impressed with this “restaurant chicken”.I’ve added it to the rotation.Thank you so much for sharing this dish delish!”

“I made this last sunday and it was a big hit with the family!I will make this again. Great recipe!!”