Chicken with Sun-Dried Tomatoes and Feta (by JL)
- Number of Servings: 4
Ingredients
4 6oz boneless skinless chicken breasts1/3 c. sun dried tomatoes, chopped1/2 c. feta crumbles1 Tbs. italian seasoning1 Tbs. olive oilsalt and pepper to taste
Preheat oven to 425 degrees.
In small bowl, combine italian seasoning, sundried tomatoes and feta.
Slice horizontal pocket into chicken breasts, being sure not to cut all the way through.
Stuff each breast with about 2-3 Tbs of filling and season each side with salt and pepper.
Heat olive oil in skillet on medium-high heat and sear breasts for approx 2-3 min each side to brown. Transfer chicken to oven until juices run clear, approx 8 minutes. Remove from oven, cover chicken and let rest 5 - 10 min before serving.
Serving Size: Recipe makes 4 servings of 6 oz chicken breasts plus stuffing
In small bowl, combine italian seasoning, sundried tomatoes and feta.
Slice horizontal pocket into chicken breasts, being sure not to cut all the way through.
Stuff each breast with about 2-3 Tbs of filling and season each side with salt and pepper.
Heat olive oil in skillet on medium-high heat and sear breasts for approx 2-3 min each side to brown. Transfer chicken to oven until juices run clear, approx 8 minutes. Remove from oven, cover chicken and let rest 5 - 10 min before serving.
Serving Size: Recipe makes 4 servings of 6 oz chicken breasts plus stuffing
Nutritional Info Amount Per Serving
- Calories: 345.8
- Total Fat: 19.1 g
- Cholesterol: 114.2 mg
- Sodium: 269.3 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 0.0 g
- Protein: 40.2 g
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