Chicken Breasts Stuffed With Feta Sun Dried Tomatoes Recipes

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SPINACH TOMATO FETA STUFFED CHICKEN BREAST



Spinach Tomato Feta Stuffed Chicken Breast image

This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

Provided by Gina

Categories     Dinner     Lunch

Time 35m

Number Of Ingredients 15

4 organic boneless (skinless chicken breasts, about 6 oz each)
3/4 tsp kosher salt
3/4 tsp paprika
1/2 tsp garlic powder
1 cup baby spinach (chopped)
2/3 cup sundried tomatoes in oil (drained and chopped)
2/3 cups crumbled feta cheese
1 medium shallot (chopped)
1 large garlic clove (minced)
1/4 cup chopped fresh basil
2 tablespoons plain or gluten-free panko
1 tablespoon chopped fresh oregano
1 tablespoon grated Parmesan cheese
1/4 teaspoon kosher salt
1 tablespoon olive oil (divided)

Steps:

  • Preheat oven to 425 degrees F.
  • Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
  • Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
  • In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
  • Mix well and set aside.
  • Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
  • Heat a large, oven-safe or cast iron skillet over medium heat.
  • Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
  • Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
  • Remove from oven and tent with foil for 5 minutes before eating.
  • Remove toothpicks and eat right away.

Nutrition Facts : ServingSize 1 stuffed breast, Calories 407 kcal, Carbohydrate 7 g, Protein 44.5 g, Fat 22 g, SaturatedFat 6.5 g, Cholesterol 148 mg, Sodium 830 mg, Fiber 1.5 g, Sugar 3.5 g

SUN-DRIED TOMATO, KALE AND FETA STUFFED CHICKEN BREASTS



Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts image

These sun dried tomato, kale, and feta Stuffed chicken breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners. You won't believe how simple and delicious these are!

Provided by Rachel Gurk

Categories     Chicken

Time 45m

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1/2 medium yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, finely minced
1 1/2 cups loosely packed baby kale
1/2 cup finely diced sun-dried tomatoes (I used the kind packed in olive oil)
1/2 cup crumbled feta cheese
salt and pepper to taste
2 tablespoons unsalted butter
1 cup panko breadcrumbs
2 teaspoons finely minced fresh oregano (or 1 teaspoon dried)
4 pieces (about 2 to 2.5 pounds) Just BARE [Organic Boneless Skinless Chicken Breast Fillets]

Steps:

  • Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low and add kale and stir until wilted, about 2-3 minutes.
  • Transfer to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper.
  • Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
  • Spray a 9×13 baking dish with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is known as butterflying. Place in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
  • Top with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25-35 minutes.

Nutrition Facts : ServingSize 1 8 oz. chicken breast, Calories 325 kcal, Carbohydrate 28 g, Protein 18 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 486 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 7 g

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO



Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato image

A stuffed chicken breast where the sweetness of the sun-dried tomatoes harmonizes with the saltiness of the Feta cheese.

Provided by Terrence Maguire

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, pounded thin
1 medium red bell pepper, diced
6 garlic cloves, minced
5 large sun-dried tomatoes, diced
1 teaspoon thyme
8 ounces feta cheese, crumbled finely
1/2 cup breadcrumbs (I use Italian style)
olive oil
salt
pepper
toothpick (or Butcher String)
green onion, chopped (for garnish)

Steps:

  • Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
  • Put aside to cool.
  • In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
  • Toss until well mixed (this will be your "stuffing").
  • Lay a flattened piece of chicken breast on a cutting board or your counter.
  • Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
  • Secure it with a toothpick or butcher string.
  • Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
  • Preheat oven to 350°F.
  • Cook for about 35 minutes or until the internal temperature reaches 180°F.
  • I guess you could try it on a grill, but I never attempted it yet!
  • Garnish with chopped green onion and serve hot.

CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES



Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes image

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.

Provided by Dancer

Categories     Chicken Breast

Time 31m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 275.8, Fat 16.7, SaturatedFat 5.4, Cholesterol 83.7, Sodium 282.6, Carbohydrate 4.4, Fiber 0.8, Sugar 2.6, Protein 26.3

COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

Steps:

  • For the couscous: In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
  • For the chicken: Preheat oven to 400 degrees F.
  • Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
  • Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
  • While chicken is baking, make the sauce.
  • For the sauce: In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
  • To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

FETA AND SUN-DRIED TOMATO STUFFED CHICKEN



Feta and Sun-Dried Tomato Stuffed Chicken image

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.

Provided by Alyssa

Categories     Chicken Breasts

Time 1h30m

Yield 2

Number Of Ingredients 10

⅓ cup lemon juice
⅓ cup extra-virgin olive oil
2 tablespoons Greek seasoning
2 teaspoons lemon zest
2 (6 ounce) skinless, boneless chicken breast halves
1 (4 ounce) package crumbled feta cheese
6 chopped sun-dried tomatoes
10 pitted and coarsely chopped kalamata olives
1 tablespoon oil from the sun-dried tomatoes
4 strips roasted red pepper

Steps:

  • 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.

Nutrition Facts : Calories 838.2 calories, Carbohydrate 15.7 g, Cholesterol 147.3 mg, Fat 65.8 g, Fiber 2.1 g, Protein 45.6 g, SaturatedFat 16.4 g, Sodium 2641.8 mg, Sugar 6.2 g

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY



Sun-dried Tomato Stuffed Chicken Recipe by Tasty image

Here's what you need: chicken breasts, ball of mozzarella, sun-dried tomato, fresh basil leaf, salt, black pepper, dried oregano, cocktail stick

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 chicken breasts
5 ¼ oz ball of mozzarella
½ jar sun-dried tomato
1 cup fresh basil leaf
salt, to taste
black pepper, to taste
dried oregano, to taste
cocktail stick, or toothpick, as needed

Steps:

  • Preheat your oven to 400°F, Gas Mark 6 (200°C.)
  • Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
  • Season the chicken breasts with salt, pepper and dried oregano.
  • Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
  • Stuff to the brim with the fillings
  • Use a few cocktail sticks to hold the chicken together and place on a baking tray.
  • Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
  • Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
  • Remove the cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 54 grams, Sugar 0 grams

FETA, HERB, AND SUN-DRIED TOMATO-STUFFED CHICKEN RECIPE



Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken Recipe image

Provided by á-168951

Number Of Ingredients 13

2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounces) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup chicken broth
2 teaspoons thinly sliced fresh basil

Steps:

  • 1. Preheat oven to 425F. 2. Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoon chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl. 3. Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper. 4. Fold 4 (16x12 inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoon butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425F for 20 minutes. Remove from oven and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil. Serve immediately.

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FETA, HERB, & SUN-DRIED TOMATO-STUFFED CHICKEN RECIPE ...
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From tasteandtellblog.com


MEDITERRANEAN STUFFED CHICKEN - THE ROASTED ROOT
2022-01-12 Heat 1 tablespoon of avocado oil in a large skillet over medium-high and add the onion. Sauté, stirring occasionally, until the onion begins to soften, about 5 minutes. Stir in the artichoke hearts, sun-dried tomatoes and kalamata olives, followed by the baby spinach. Cover the skillet for a couple of minutes to allow the spinach to wilt.
From theroastedroot.net


CHICKEN BREASTS STUFFED WITH FETA AND SUNDRIED TOMATOES ...
Combine water and tomatoes; cover and let stand 30 minutes or until soft. Drain and finely chop. Heat about 1 tablespoon olive oil in a large nonstick skillet. Add shallots and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in ¾ teaspoon vinegar. Combine tomatoes, shallots and cheese, stirring well. Cut a horizontal slit through thickest …
From cuisinart.com


SUN-DRIED TOMATOES AND CHEESE STUFFED CHICKEN BREAST RECIPE
2022-02-02 Seal each with a toothpick. Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Add the stuffed chicken and sear until golden on both sides, about 6-8 minutes in total. Set aside on a plate. To the same skillet, add the shallots and cook over medium heat for 2-3 minutes.
From healthyfitnessmeals.com


BEST COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED ...
2018-01-02 Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken ...
From foodnetwork.ca


SUN DRIED TOMATO STUFFED CHICKEN - SPACESHIPS AND LASER BEAMS
2022-01-26 HOW TO MAKE THIS SUN DRIED TOMATO STUFFED CHICKEN RECIPE. STEP ONE: Place chicken breasts in a large bowl and add kosher salt. Fill the bowl with water to cover chicken breasts and stir to dissolve the salt. Allow the chicken to sit in the “brine” for at least 30 minutes. The brine is a simple salt/water brine.
From spaceshipsandlaserbeams.com


STUFFED CHICKEN WITH TOMATOES & FETA - THE GREEK FOODIE
2020-09-06 Preheat oven to 425 F. Chop and drain tomatoes really well. You don't want to much tomato juice in the mixture. Mix the chopped tomatoes, sun-dried tomatoes, feta cheese, garlic, 1 tablespoon oregano and 1 tablespoon olive oil. Rub the chicken with the cut sides of a lemon, a little olive oil, sea salt, and Aleppo pepper.
From thegreekfoodie.com


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