Rating: 4 stars
17 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 7
  • 5 star values: 7

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.

Laura Martin
Recipe by Cooking Light April 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

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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