Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken
By á-168951
Ingredients
- 2 cups water
- 1/2 cup sun-dried tomatoes, packed without oil
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 teaspoons chopped fresh basil
- 1 teaspoon chopped fresh oregano
- 1/2 teaspoon minced garlic
- 3/4 teaspoon freshly ground black pepper, divided
- 4 (6-ounces) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 1/2 teaspoon grated lemon rind
- 1/4 cup chicken broth
- 2 teaspoons thinly sliced fresh basil
Details
Servings 4
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
1. Preheat oven to 425F.
2. Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoon chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
4. Fold 4 (16x12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoon butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425F for 20 minutes. Remove from oven and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil. Serve immediately.
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