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My review
Feta and Sun-Dried Tomato Stuffed Chicken
Alyssa
"This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad."
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Ingredients
1 h 30 m servings 838 calsOriginal recipe yields 2 servings (2 chicken breasts)
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Directions
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- Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling, and secure with toothpicks. Place onto a baking dish, seam-side down, and place two roasted pepper strips onto each stuffed breast.
- Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 838 calories; 65.8 g fat; 15.7 g carbohydrates; 45.6 g protein; 147 mg cholesterol; 2642 mg sodium. Full nutrition
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Reviews
Read all reviews 114172 Ratings
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Most helpful positive review
5/14/2008
Holy cow! This is the most amazing dish I have ever made. And so so easy. Yum. A couple things I did differently: Instead of throwing the remaining marinade out, I poured it in the baking dish. ...
Most helpful critical review
12/17/2010
It was okay. I don't know if I'd make it again.
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5/14/2008
Holy cow! This is the most amazing dish I have ever made. And so so easy. Yum. A couple things I did differently: Instead of throwing the remaining marinade out, I poured it in the baking dish. ...
10/7/2010
Nice recipe. I added spinach to the filling. Also, I did not bak it but browned it then with some chicken broth, I stirrred the little bits from the pan and simmered for about an hour..You can ...
11/19/2008
Really really good. I didn't have olives so I added capers to the cheese mix; it was awesome. Was a bit salty and not really cheesy enough for me, next time I think I'll add mozzerella for mor...
3/27/2009
Another Outstanding recipe! This one got RAVE reviews from my husband and step-son. They couldn't stop raving about it. It's definitely a keeper. I didn't have "Greek Seasoning" so I searche...
5/15/2008
My husband and I loved this recipe. After eating it he was already requesting for me to make it again. ONLY thing I had to do was lengthen the cooking time from 30 minutes to about 45-50 minute...
8/13/2010
Delish! I used the kalamata olives per the recipe (even though they are optional). This was absolutely delicious, and definitely company-worthy. I will admit I added some crumbled crispy baco...
7/24/2010
This is a company worthy dish! It tastes delicious and it's also very elegant looking. I wanted to cut the calorie count down a bit, so I only used 1.5 tbs of olive oil for the marinade and use ...
11/25/2008
Wow, this is fantastic! I followed all the directions and measurements,(using three boneless, skinless breast), and the chicken was perfectly done at 30 minutes. I served it with Boozy Rice wi...
3/26/2009
Very delicious and beautiful presentation! Perfect for guests or for a gourmet dinner at home. I followed the recipe exactly and it had a great balance of flavors. I served it with couscous a...