Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes

Total Time
Prep 16 mins
Cook 15 mins

The soaking water from the sun-dried tomatoes can be refrigerated for several days. The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes.

Ingredients Nutrition


  1. Soak sun-dried tomatoes in enough boiling water to just cover them.
  2. Set aside.
  3. Heat oil in nonstick skillet over medium high.
  4. Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
  5. Remove skillet from heat and transfer onions to small bowl.
  6. Drain tomatoes, discarding the soaking liquid or reserving it for another use.
  7. Add chopped tomatoes to onions and stir in basil and feta.
  8. Cut a horizontal slit in each chicken breast to form a pocket.
  9. Stuff each with 1/4 of cheese mixture.
  10. Return skillet to medium-high heat.
  11. Add the chicken breasts and saute for 6 minutes.
  12. Carefully turn them and cook another 6 minutes, or until chicken is cooked through.
Most Helpful

I had sun-dried tomato pesto on hand so I used that to replace the tomatoes and olive oil. I flattened each breast. made a two breast "sandwich" with the cheese, etc, dipped them in panko and sauteed them on medium-low heat. Then I served each of us 1/2 a "sandwich." Delicious, Dancer.

sugarpea January 27, 2008

Very good...a simple recipe for a quick dinner for 2- I used 2 thin sliced pieces of chicken, cut the recipe in half, put the filling on one of the sides and folded over the chicken instead of slitting a pocket and I just pinched the edges. I also lightly breaded them, and put a small amount of olive oil in the pan to cook them- they came out great, and I will be cooking again soon!Thanks!!!

NewYorkMama May 08, 2006

Great recipe! My family really enjoyed this one. It was easy to make and tasted delicious. The only changes I made were to sprinkle the chicken with salt and pepper and too cook the chicken a little longer.

aviva February 15, 2005