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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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

Sun-dried tomatoes and fresh basil really bring out the flavors of this feta-stuffed chicken breast. For more ways to cook stuffed chicken, see our complete stuffed chicken recipe collection.

Cooking Light APRIL 2007

  • Yield: 4 servings (serving size: 1 packet)

Ingredients

  • 2 cups water
  • 1/2 cup 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
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt
  • 2 tablespoons butter
  • 1/2 teaspoon grated lemon rind
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 teaspoons thinly sliced fresh basil (optional)

Preparation

Preheat oven to 425°.

Bring 2 cups water to a boil in a small saucepan; 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 1/4 teaspoon pepper in a small bowl.

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 remaining 1/2 teaspoon pepper.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 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 seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. 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. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 311
  • Calories from fat: 29%
  • Fat: 10.1g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 43g
  • Carbohydrate: 8.2g
  • Fiber: 2.5g
  • Cholesterol: 121mg
  • Iron: 1.6mg
  • Sodium: 572mg
  • Calcium: 77mg
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Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken Recipe

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