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Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1/4 cup sun-dried tomatoes (not packed in oil)
1 tablespoon olive oil
1/2 cup chopped red onions
1/4 cup basil leaves, chopped
1/3 cup crumbled feta
4 (4 ounce) boneless chicken breasts


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


Pairs Well With


Notes

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.

I served it with spinach salad or coleslaw, let us know how it turns out for you

Hi this sounds really yummy and healthy at the same time, great. Just the way I like to cook, cant wait to try it out. I always have sundried tomatoes and feta at home so I just have to get the chicken.
Will let u know how it turns out once I have tried it.
By the way what did u serve it with?
Greetings
Kolla

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