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    You are in: Home / Cheese / Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes Recipe
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    Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes

    Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes. Photo by Johnnyboy0927

    1/3 Photos of Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes

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    Total Time:

    Prep Time:

    Cook Time:

    31 mins

    16 mins

    15 mins

    Dancer^'s Note:

    The soaking water from the sun-dried tomatoes can be refrigerated for several days. The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes.

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    Units: US | Metric


    1. 1
      Soak sun-dried tomatoes in enough boiling water to just cover them.
    2. 2
      Set aside.
    3. 3
      Heat oil in nonstick skillet over medium high.
    4. 4
      Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
    5. 5
      Remove skillet from heat and transfer onions to small bowl.
    6. 6
      Drain tomatoes, discarding the soaking liquid or reserving it for another use.
    7. 7
      Add chopped tomatoes to onions and stir in basil and feta.
    8. 8
      Cut a horizontal slit in each chicken breast to form a pocket.
    9. 9
      Stuff each with 1/4 of cheese mixture.
    10. 10
      Return skillet to medium-high heat.
    11. 11
      Add the chicken breasts and saute for 6 minutes.
    12. 12
      Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

    Ratings & Reviews:

    • on January 27, 2008


      I had sun-dried tomato pesto on hand so I used that to replace the tomatoes and olive oil. I flattened each breast. made a two breast "sandwich" with the cheese, etc, dipped them in panko and sauteed them on medium-low heat. Then I served each of us 1/2 a "sandwich." Delicious, Dancer.

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    • on May 08, 2006


      Very good...a simple recipe for a quick dinner for 2- I used 2 thin sliced pieces of chicken, cut the recipe in half, put the filling on one of the sides and folded over the chicken instead of slitting a pocket and I just pinched the edges. I also lightly breaded them, and put a small amount of olive oil in the pan to cook them- they came out great, and I will be cooking again soon!Thanks!!!

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    • on February 15, 2005


      Great recipe! My family really enjoyed this one. It was easy to make and tasted delicious. The only changes I made were to sprinkle the chicken with salt and pepper and too cook the chicken a little longer.

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    Read All Reviews (4)


    Nutritional Facts for Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes

    Serving Size: 1 (158 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 275.8
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 5.3 g
    Cholesterol 83.6 mg
    Sodium 282.5 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 0.8 g
    Sugars 2.6 g
    Protein 26.2 g

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