Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

Oxmoor House
Cooking the chicken in foil makes cleanup a breeze, and kids love having their own chicken "packet."
4 servings (serving size: 1 stuffed chicken breast half)


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1/2 cup julienne-cut sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, lower-sodium chicken broth


1. Preheat oven to 425°.

2. Combine first 6 ingredients in a small bowl.

3. Cut a horizontal slit through 1 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 evenly with salt.

4. Fold 4 (16 x 12–inch) sheets of heavy-duty foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Place 1 stuffed chicken breast half on top of each portion of butter. Sprinkle 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly crimp edges. Place packets on a rimmed baking sheet.

5. Bake at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Carefully open packets; transfer each chicken breast half to a serving plate. Cut each chicken breast half crosswise into 1/2-inch-thick slices. Serve immediately.


Young Chefs can:

Pull basil and oregano leaves off stems

Sprinkle lemon rind on stuffed chicken breasts


Older Chefs can:

Combine stuffing ingredients

Fold and crimp packets closed, and place on baking sheet

Created date

August 2011

Nutritional Information

Calories 295
Caloriesfromfat 0.0 %
Fat 11.1 g
Satfat 6.4 g
Monofat 2.7 g
Polyfat 0.9 g
Protein 42.4 g
Carbohydrate 4.8 g
Fiber 1 g
Cholesterol 127 mg
Iron 2 mg
Sodium 599 mg
Calcium 103 mg