Sun Dried Tomato Feta Stuffed Chicken Recipe
This Sun Dried Tomato Feta Stuffed Chicken recipe features juicy boneless skinless chicken breasts filled with a flavorful mixture of crumbled feta cheese, sun dried tomatoes, fresh Italian parsley, and pesto. The stuffed chicken is seared and then cooked covered in a pan until golden and tender, making an easy yet impressive dish perfect for weeknight dinners or entertaining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Chicken:
- 4 boneless skinless chicken breasts, as even in size as possible
Filling:
- 4 oz crumbled feta cheese
- 4 oz sun dried tomatoes in oil, strained and diced
- 2 Tbsp fresh Italian parsley, minced
- 3 Tbsp pesto
- Salt, to taste
- Fresh cracked pepper, to taste
For Cooking:
- 1/3 cup pesto, to coat chicken
- 2 Tbsp olive oil
Instructions
- Prepare the Chicken: Lay each chicken breast flat on a cutting board. Using a knife held sideways with the blade facing away, carefully cut a pocket into the thicker side of the chicken breast. Be sure not to cut all the way through; the goal is to create a pocket with an opening at the top. Repeat for all chicken breasts.
- Make the Filling: In a small bowl, combine the minced sun dried tomatoes, crumbled feta cheese, pesto, and minced parsley. Mix thoroughly until evenly blended.
- Stuff the Chicken: Season the inside of each chicken breast pocket with salt and cracked pepper. Stuff each breast evenly with the tomato and feta mixture, pressing lightly to secure. Use toothpicks to close the openings and prevent filling from spilling out. Then, rub the outside of each chicken breast with pesto to coat.
- Cook the Chicken: Heat a large pan over medium heat and add the olive oil. Place the stuffed chicken breasts in the pan and sear on one side until golden brown, then flip to the other side. Cover the pan with a lid and reduce heat to medium-low. Cook the chicken covered, flipping halfway through, until cooked through and both sides are golden brown, about 20 to 30 minutes depending on thickness. Remove the lid during the last few minutes to let the exterior crisp up.
Notes
- Ensure the chicken breasts are of similar size for even cooking.
- Use toothpicks to secure the stuffed pocket and prevent filling from leaking out during cooking.
- Cooking time will vary based on thickness of chicken; use a meat thermometer to confirm internal temperature reaches 165°F (74°C).
- You can substitute sun dried tomatoes packed in dry form but rehydrate them before use.
- Remove toothpicks before serving.
