Smashinq Sun-Dried Tomato Feta Stuffed Chicken!

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.3
  • Total Fat: 1.0 g
  • Cholesterol: 82.8 mg
  • Sodium: 771.5 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 38.6 g

View full nutritional breakdown of Smashinq Sun-Dried Tomato Feta Stuffed Chicken! calories by ingredient
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Number of Servings: 4


    2 Cups Water
    2 Oz, FF Feta Cheese
    1/2 Cup Sun-Dried Tomatoes
    2 Tsp. Basil
    1 Tsp. Oreqano
    1/2 Tsp. Minced Garlic
    4 6-Oz. Chicken Breasts
    1/4 Cup FF Chicken Broth
    1 Tsp. Salt
    1 Tsp. Black Pepper


1. Preheat oven to 425.
2. Bring 2 cups water to a boil in a small saucepan, and add tomatoes. Remove from heat, cover, and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and pepper in a small bowl.
3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and pepper.
4. Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil, and lay one stuffed chicken breast half on top after sprayinq with cookinq spray. Drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425 for 20 minutes.
5. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired.
6. Serve, and Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user BARBIEGIRL16.

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Member Ratings For This Recipe

  • Both my husband and I really enjoyed this stuffed chicken. The sun-dried tomatoes give it that last kick of flavor that makes this dish a winner. Made it with reduced sodium FF chicken broth and didn't miss the extra salt. - 8/24/10

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