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

Name: Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken
Yield: 4 servings (serving size: 1 packet)
Ingredients: 2 cups water; ½ cup sun-dried tomatoes, packed without oil; ½ cup (2 ounces) crumbled feta cheese; 2 teaspoons chopped fresh basil; 1 teaspoon chopped fresh oregano; ½ teaspoon minced garlic; ¾ teaspoon freshly ground black pepper, divided; 4 (6-ounce) skinless, boneless chicken breast halves; ½ teaspoon kosher salt; 2 tablespoons butter; ½ teaspoon grated lemon rind; ¼ cup fat-free, less-sodium chicken broth; 2 teaspoons thinly sliced fresh basil (optional)

17 Ratings
13 Reviews

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.

By Laura Martin

Recipe by Cooking Light April 2007

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

4 servings (serving size: 1 packet)

Nutrition Info

Directions

Step 1
Preheat oven to 425°.

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Step 2
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.
Step 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 remaining 1/2 teaspoon pepper.
Step 4
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.

Nutrition Facts

Per Serving:

311 calories; calories from fat 29%; fat 10.1g; saturated fat 5.7g; mono fat 2g; poly fat 0.7g; protein 43g; carbohydrates 8.2g; fiber 2.5g; cholesterol 121mg; iron 1.6mg; sodium 572mg; calcium 77mg.

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Mandy

06/24/2015

I filed this recipe almost exactly. I omitted the salt and broth, topped my chicken with some Mrs Dash before wrapping it in foil. Once the chicken was done, unwrapped it and put it back on the grill for the charcoal flavor for 2 minutes on each side. (Amazingly the stuffing didn't come out) absolutely amazing and moist!

Jack

04/25/2015

After hearing reviews about this dish being bland, I decided to chop a few extra herbs to go on top of the chicken. I can personally tell you that the herbs really did the trick. The chicken can out moist, tender and not at all bland:)

AhFoodie

11/21/2013

Too much work for not enough flavor. The chicken was juicy and tender but very bland.

Lauriejo1978

11/09/2013

I added black olives to the stuffing . It was a hit :)

Chilburn1212

06/18/2012

added 4 slices of turkey bacon to the tomato mixture. soooo yummy!!

guinness4029

02/17/2012

Cooked this for 10 minutes past the time and it was still raw. Ended up microwaving it. Reminded me of really bad wedding/banquet chicken. Sad since I liked all the ingredients. I wouldn't make this again using this method of cooking.

megster7123

01/23/2012

My fiance and I loved this recipe! It was so easy to make, and clean-up was a snap. I didn't bother boiling the sundried tomatoes, since I bought them already in strips packed in oil. I also used dry herbs since that was all I had, and I cut the amount in half to not overwhelm the other flavors, and it worked perfectly. The chicken was juicy and tender, and my fiance could not get enough!

ChefAmandaLynn

04/12/2011

Loved the flavors and the chicken remained very juicy and tender in it's foil packet. I used sun-dried tomatos packed in oil and just rinsed them before mixing them with the cheese.

partythesue

03/21/2011

My family really didn't like this recipe and I don't think it can be saved!

ekadfw

02/06/2011

I too cook ahead for the week and found this recipe easy to prepare with virtually no cleanup. Had one for lunch today and it was tasty!

Belladonna714

02/26/2010

This was delicious. I did make a couple minor changes, I substituted roasted tomatoes off the olive bar at Wegmans for the sun-dried tomatoes called for, so I did not need to boil them. I also did not pound the breast down before stuffing them. I served this over orzo as recommended. The chicken came out soooo tender cooked in the packets! I will definetly make this again.

dena9472

06/27/2009

Made this recipe twice so far...once for my boyfriend and I and then again for dinner guests. Everyone loved it! It was easy to prepare and prep ahead of time, then pop in the oven when guests arrived. Will definitely make again!

tamarak1

06/15/2009

Great meal served with rice or pasta or veggies, kids liked it too

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

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

All Reviews for Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

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

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (13)

All Reviews for Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken