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    You are in: Home / Recipes / Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato Recipe
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    Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato

    Average Rating:

     89 Total Reviews

    Showing 1-20 of 89

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    • on February 10, 2002

      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!

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    • on February 24, 2002

      This was outstanding-I didn't change a thing.

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    • on March 03, 2004

      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.

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    • on July 02, 2010

      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!

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    • on April 22, 2010

      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).

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    • on October 10, 2011

      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.

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    • on May 04, 2011

      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!

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    • on April 14, 2011

      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.

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    • on January 30, 2011

      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!

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    • on August 11, 2010

      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!

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    • on July 17, 2010

      fantastic! I added cajun and paprika powder to spice it up a little. :-) Goes so well with couscous.

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    • on April 02, 2010

      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.

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    • on March 24, 2010

      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.

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    • on March 17, 2010

      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!

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    • on March 09, 2010

    • on February 17, 2010

      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!

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    • on October 24, 2009

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

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    • on October 08, 2009

      GREAT RECIPE!!! Halved the recipe since only 2 of us. Followed recipe exactly except used a yellow sweet pepper and then sprinkled some italian seasoning on top of breasts before baking. BF and I were astonished at how good this was. So easy to make and a taste that is unbelievable. Thanks for the recipe.

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    • on September 19, 2009

      Ausome, easy too! My boyfriend was able to make this for me with no culinary talent. We used brie vs feta and it was super. Be sure to pound out your breast evenly to avoid dry bites of chicken.

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    • on August 26, 2009

      This was SO GOOD! It was fun to make too, I prepared the stuffing and secured it in the chicken with toothpicks. Then my boyfriend grilled them on the bbq and they came out perfectly! The measurements were right on too! Thanks so much for a great meal!

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    Nutritional Facts for Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.2
     
    Calories from Fat 150
    40%
    Total Fat 16.7 g
    25%
    Saturated Fat 9.8 g
    49%
    Cholesterol 129.1 mg
    43%
    Sodium 961.9 mg
    40%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.5 g
    22%
    Protein 36.3 g
    72%
    Detailed Nutrition Values About Nutrition Info

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