Chicken Stuffed with Feta Cheese & Sun-Dried Tomatoes
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts pounded thin
- 1 medium red bell pepper diced
- 2 garlic cloves minced
- 5 large sun-dried tomatoes diced
- 1 teaspoon thyme
- 4 ounces feta cheese crumbled finely
- 1/2 cup bread crumbs
- olive oil
- salt
- pepper
- green onion chopped (for garnish)
- See notes below for changes
Instructions
- Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to"combine" the flavors). Put aside to cool.
- In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture. Toss until well mixed.
- Lay a flattened piece of chicken breast on a cutting board or your counter and lightly season with salt & pepper. Put a 1/4 of the above mixture on the flattened chicken breast and roll.
- Place rolled chicken breast seam side down in a baking dish sprayed with Pam. You can put any extra stuffing on top. Drizzle with olive oil.
- Preheat oven to 350°F. Cook for about 35 minutes or until the internal temperature reaches 180°F. Garnish with chopped green onion and serve hot.
Notes
I use sun dried julienne cut tomatoes in olive oil with Italian herbs and chop them. I also use Ritz cracker crumbs instead of bread crumbs and Italian seasoning instead of thyme. This is a recipe that can easily be done to taste. After the chicken breasts are stuffed, rolled and placed in baking dish with the extra stuffing on top, I drizzle a little of the oil from the sun dried tomatoes over the chicken. Or you could use olive oil.
Recipe By: Kathy Snow
Serving Size: 4
Serving Size: 4
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