Sun-Dried Tomato and Feta Stuffed Chicken
This Sun-Dried Tomato and Feta Stuffed Chicken is a delightful and flavorful dish that combines tender, juicy chicken breasts with a savory stuffing of sun-dried tomatoes, creamy feta cheese, and fresh herbs. The result is a meal that’s both sophisticated and easy to prepare, with Mediterranean flavors that add richness and depth. Perfect for a weeknight dinner or a special occasion!
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
1/2 cup feta cheese, crumbled
1/4 cup fresh spinach, chopped (optional)
2 cloves garlic, minced
1 tbsp fresh basil, chopped (or 1 tsp dried basil)
1 tbsp olive oil (for cooking)
Salt and pepper, to taste
1/2 tsp dried oregano
1/4 tsp red pepper flakes (optional for heat)
For the Marinade (Optional):
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp lemon juice
1/2 tsp dried rosemary or thyme
1/4 tsp black pepper
Instructions
Step 1: Prepare the Chicken Breasts
1. If your chicken breasts are thick, slice them horizontally to create a pocket for stuffing. Be careful not to cut all the way through.
2. If using, marinate the chicken in a mixture of olive oil, balsamic vinegar, lemon juice, rosemary, and black pepper for 30 minutes to 1 hour. This step is optional but will add extra flavor.
Step 2: Make the Stuffing
1. In a bowl, combine the sun-dried tomatoes, feta cheese, spinach (if using), garlic, basil, oregano, and red pepper flakes. Mix until well combined.
2. Season with salt and pepper to taste
Step 3: Stuff the Chicken
1. Stuff each chicken breast with a generous portion of the sun-dried tomato and feta mixture. Use toothpicks to secure the opening of the chicken, ensuring the filling stays inside while cooking.
2. Season the outside of the chicken breasts with salt, pepper, and a sprinkle of dried oregano.
Step 4: Cook the Chicken
1. Heat olive oil in a large skillet over medium heat.
2. Add the stuffed chicken breasts and cook for 5-7 minutes per side, until golden brown and the chicken reaches an internal temperature of 165°F (75°C)
3. If the chicken is browning too quickly on the outside, reduce the heat to low and cover the pan, allowing it to cook through without burning the exterior.
Step 5: Serve
1. Once cooked, remove the toothpicks and serve the stuffed chicken with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
2. Garnish with additional fresh herbs if desired.
Nutritional Information
Calories: ~350-400 kcal
Carbohydrates: ~6g
Protein: ~45g
Fats: ~20g
Fiber: ~1g
Sodium: ~600-800mg (varies depending on feta and sun-dried tomatoes)
Notes & Variations
Add Extra Veggies: You can add more vegetables like chopped mushrooms or zucchini to the stuffing for added texture and flavor.
Make It Lighter: Use reduced-fat feta cheese or skip the marination step and cook the chicken with a small amount of olive oil for a lighter version.
Dairy-Free Option: Try using a dairy-free cheese substitute, such as dairy-free feta or nutritional yeast, to make the dish dairy-free.
Cooking Method: For a healthier alternative, bake the stuffed chicken in a preheated oven at 375°F (190°C) for 25-30 minutes or until the chicken is cooked through.
More Flavor: For an extra boost of flavor, drizzle with a balsamic glaze or serve with a side of pesto.
This Sun-Dried Tomato and Feta Stuffed Chicken is a savory and satisfying dish that combines the best Mediterranean flavors in a simple, elegant way. Perfect for impressing guests or for a delicious weeknight dinner!