Description
This stuffed chicken breast is filled with sun-dried tomatoes, creamy feta cheese, and fresh basil, then baked to perfection. It’s a flavorful and elegant dish, ideal for any occasion, and pairs beautifully with roasted vegetables or salad.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 cup feta cheese, crumbled
- 1/2 cup fresh basil leaves, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice a pocket into each chicken breast without cutting all the way through.
- Sprinkle salt and pepper on both sides of the chicken breasts.
- In a bowl, mix together sun-dried tomatoes, feta cheese, basil, and garlic.
- Add oregano, salt, and pepper to the mixture and combine well.
- Fill each chicken breast pocket with the mixture and secure with toothpicks if needed.
- In an oven-safe skillet, heat olive oil over medium-high heat.
- Sear the stuffed chicken breasts for 4-5 minutes on each side until golden brown.
- Pour chicken broth into the skillet around the chicken.
- Transfer the skillet to the oven and bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Drizzle balsamic vinegar over the chicken during the last 5 minutes of baking.
- Let the chicken rest for 5 minutes after baking.
- Remove toothpicks, slice the chicken, and serve.
- Spoon pan juices over the chicken and garnish with basil or feta if desired.
- Serve with roasted vegetables, salad, or mashed potatoes.
Notes
- Ensure the chicken is fully cooked by checking the internal temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes