Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato

Submitted by Terrence Maguire

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

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 boneless skinless chicken breasts, pounded thin
• 1 medium red bell pepper, diced
• 6 garlic cloves, minced
• 5 large sun-dried tomatoes, diced
• 1 teaspoon thyme
• 8 ounces feta cheese, crumbled finely
• 1⁄2 cup breadcrumbs (I use Italian style)
• olive oil
• salt
• pepper
• toothpick (or Butcher String)
• green onion, chopped (for garnish)

directions

1. Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
2. Put aside to cool.
3. In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
4. Toss until well mixed (this will be your "stuffing").
5. Lay a flattened piece of chicken breast on a cutting board or your counter.
6. 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.
7. Secure it with a toothpick or butcher string.
8. 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.
9. Preheat oven to 350°F.
10. Cook for about 35 minutes or until the internal temperature reaches 180°F.
11. I guess you could try it on a grill, but I never attempted it yet!
12. Garnish with chopped green onion and serve hot.

Reviews

[polly salama]

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!

 

[JustJanS]

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

 

[Christi M.]

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!

 

[swingncocoa]

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).

 

[Mira99]

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.