Sun Dried Tomato Feta Stuffed Chicken

Sun-dried tomato and feta stuffed chicken is a delightful dish that combines the rich and tangy flavors of sun-dried tomatoes and feta cheese with tender chicken breasts. Here’s a simple recipe to make this delicious stuffed chicken:

Ingredients:

For the Stuffed Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes (oil-packed or rehydrated), finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
• Salt and pepper, to taste
• Toothpicks or kitchen twine for securing the chicken

For the Sauce (optional):

• 1/2 cup chicken broth
• 1/4 cup heavy cream or half-and-half
• 1 tablespoon butter
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, minced garlic, chopped basil, salt, and pepper. This mixture will be used to stuff the chicken breasts.
3. To prepare the chicken breasts, make a horizontal slit in each one, creating a pocket for the stuffing. Be careful not to cut all the way through; you want to create a pocket that you can stuff.
4. Stuff each chicken breast with the feta and sun-dried tomato mixture, dividing it evenly among the breasts. Use toothpicks or kitchen twine to secure the openings and keep the stuffing inside.
5. Season the stuffed chicken breasts with a little more salt and pepper, if desired.
6. Heat a large oven-safe skillet over medium-high heat. Add a bit of oil, and once it’s hot, sear the chicken breasts for 2-3 minutes on each side, until they have a golden-brown crust.
7. If making the optional sauce, remove the chicken from the skillet and set it aside. In the same skillet, add the chicken broth, heavy cream, and butter. Bring to a simmer while scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for a few minutes until it thickens slightly. Season with salt and pepper to taste.
8. Return the stuffed chicken breasts to the skillet with the sauce or transfer them to an ovenproof dish if the skillet isn’t oven-safe.
9. Place the skillet or dish in the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the stuffing is heated through.
10. Once done, remove the toothpicks or twine from the chicken breasts and discard them.
11. Serve the sun-dried tomato and feta stuffed chicken hot, drizzled with the creamy sauce if desired, and garnish with additional fresh basil, if you like.

This dish pairs well with a variety of side dishes such as steamed vegetables, rice, or a fresh salad. Enjoy your flavorful stuffed chicken!