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Sun-Dried Tomato Feta Stuffed Chicken

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A delightful, savory dish combining juicy chicken with sun-dried tomatoes and creamy feta for a burst of Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • to taste Salt and black pepper
  • 2 tablespoons olive oil (for searing)
  • 0.5 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
  • 0.5 cup feta cheese, crumbled
  • 2 tablespoons cream cheese (optional for extra creaminess)
  • 1 teaspoon dried oregano or Italian seasoning
  • 2 tablespoons fresh spinach, chopped (optional)
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening the sauce)

Method
 

Preparation
  1. Preheat your oven.
  2. Butterfly the chicken breasts gently, making a pocket for the stuffing.
Make the Stuffing
  1. In a bowl, combine the sun-dried tomatoes, feta cheese, optional cream cheese, oregano, and spinach. Mix well to form a flavorful stuffing.
Stuff the Chicken
  1. Spoon the stuffing into each chicken breast. Use toothpicks or kitchen twine to secure them.
Sear the Chicken
  1. In a heated skillet, add olive oil and sear the chicken on both sides until golden brown.
Bake the Chicken
  1. Transfer the seared chicken to a baking dish, adding chicken broth around the chicken. Bake until fully cooked, about 25-30 minutes.
  2. If desired, baste with pan juices halfway through for extra moisture.
Serve
  1. Let it rest for a few minutes before slicing.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 40gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 4g

Notes

Serve on a bed of sautéed greens or roasted vegetables. A drizzle of balsamic glaze adds a gourmet touch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the chicken has reached 165°F when reheating.
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