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

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons thinly sliced fresh basil (optional)
  • ¼ cup fat-free, less-sodium chicken broth
  • ½ cup (2 ounces) crumbled feta cheese
  • 2 teaspoons chopped fresh basil
  • 2 tablespoons butter
  • ½ cup sun-dried tomatoes, packed without oil
  • ½ teaspoon grated lemon rind
  • + 6 more ingredients
    • ¾ teaspoon freshly ground black pepper, divided
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 2 cups water
    • 1 teaspoon chopped fresh oregano
    • ½ teaspoon kosher salt
    • ½ teaspoon minced garlic

Preheat oven to 425°. 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 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl. Place chicken...

View full recipe at My Recipes

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