Sun-Dried Tomato & Feta Stuffed Chicken
This Sun-Dried Tomato & Feta Stuffed Chicken is a juicy, flavorful dish with Mediterranean-inspired flavors. The combination of tangy sun-dried tomatoes, creamy feta, and aromatic herbs creates a mouthwatering filling inside tender, golden-baked chicken breasts. It’s an easy, restaurant-quality meal perfect for weeknights or special occasions!
Ingredients
(Serves 4)
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 tablespoon olive oil
For the Filling:
½ cup crumbled feta cheese
⅓ cup sun-dried tomatoes (chopped)
1 tablespoon fresh basil or 1 teaspoon dried basil
1 clove garlic (minced)
¼ teaspoon red pepper flakes (optional, for spice)
For Cooking:
1 tablespoon olive oil or butter
Instructions
1. Prepare the Chicken:
Preheat the oven to 375°F (190°C).
Pat chicken breasts dry and cut a pocket into the side of each breast without cutting all the way through.
Season both sides of the chicken with salt, pepper, garlic powder, and smoked paprika.
2. Make the Filling:
In a small bowl, mix feta cheese, chopped sun-dried tomatoes, basil, minced garlic, and red pepper flakes.
3. Stuff the Chicken:
Spoon the filling evenly into the pockets of each chicken breast.Secure with toothpicks if needed.
4. Sear the Chicken:
Heat 1 tablespoon of olive oil or butter in a large oven-safe skillet over medium-high heat.Sear chicken for 2-3 minutes per side, until golden brown.
5. Bake the Chicken:
Transfer the skillet to the oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
6. Rest & Serve:
Let the chicken rest for 5 minutes, then remove toothpicks and serve.Pair with roasted vegetables, a fresh salad, or quinoa for a complete meal.
Cook Time:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Nutritional Information
(Per Serving, Approximate)
Calories: 320
Protein: 40g
Carbohydrates: 5g
Fat: 14g
Fiber: 1g
Sodium: 550mg
Notes & Tips
Air Fryer Option: Cook at 375°F (190°C) for 15-18 minutes, flipping halfway.
Make it Creamier: Add 1 tablespoon of cream cheese to the filling.
Extra Flavor Boost: Drizzle balsamic glaze over the finished dish.
Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
This Sun-Dried Tomato & Feta Stuffed Chicken is an easy yet elegant meal bursting with bold flavors.