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

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  6.  

  7. Young Chefs can:

  8. Pull basil and oregano leaves off stems

  9. Sprinkle lemon rind on stuffed chicken breasts

  10.  

  11. Older Chefs can:

  12. Combine stuffing ingredients

  13. Fold and crimp packets closed, and place on baking sheet