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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

    Average Rating:

    4 Total Reviews

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    • 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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    • on December 29, 2004

      Delicious. Quick and easy enough for everyday, good enough for company. I did find there was a lot of filling (I may have measured generously) but did get it all in there. Cooking time was perfect. I'll be making this again.

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    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
    54%
    Total Fat 16.6 g
    25%
    Saturated Fat 5.3 g
    26%
    Cholesterol 83.6 mg
    27%
    Sodium 282.5 mg
    11%
    Total Carbohydrate 4.4 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.6 g
    10%
    Protein 26.2 g
    52%

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