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    You are in: Home / Recipes / Stuffed Chicken Breast With Veggies and Sun-Dried Tomato Recipe
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    Stuffed Chicken Breast With Veggies and Sun-Dried Tomato

    1/1 Photo of Stuffed Chicken Breast With Veggies and Sun-Dried Tomato

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Chef #457852 - bggio's Note:

    The multiple flavors in the stuffing blend well together and keep the breast moist and tender. My favorite chicken recipe--goes great with steamed asparagus and steamed potato.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
    3. 3
      Salt and pepper breast on both sides to taste.
    4. 4
      Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
    5. 5
      Now add spinach and basil leaves until spinach softens.
    6. 6
      Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
    7. 7
      Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
    8. 8
      Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.

    Ratings & Reviews:

    • on January 16, 2013


      Knew everyone was enjoying this dish when there was silence at the table. Omitted the mushrooms and basil because I didn't have them. Used olive oil on the bottom of the baking pan as well as drizzled over the breast & sprinkled Italian seasoning on them instead of salt & pepper. Took at least 40 minutes to bake since they were a little thick. Excellent Flavors, definitely make again, great basic recipe that you can easily change up with whatever flavors you prefer or have on hand.

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    • on February 05, 2011


      This recipe has become a family favorite! I use 4 inch bamboo skewer sticks to hold everything together and it works like a charm. I also substitute goat cheese for feta when feel like experiencing a richer flavor. By far my favorite recipe!

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    • on May 02, 2009


      Great Dish! Simple, yet sophisticated. I omitted the sun dried tomatoes all together, because they don't carry it at my local store. I also found thinly sliced whole chicken breasts, which made my job very easy. Next time I might sear the chicken before putting it in the oven, for some color. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Stuffed Chicken Breast With Veggies and Sun-Dried Tomato

    Serving Size: 1 (310 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 455.5
    Calories from Fat 262
    Total Fat 29.1 g
    Saturated Fat 10.8 g
    Cholesterol 128.5 mg
    Sodium 628.9 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 2.3 g
    Sugars 5.1 g
    Protein 39.1 g

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