Sun-Dried Tomato and Feta-Stuffed Chicken Breasts

By eapeterson

South Beach Phase 1

Ingredients

• 1/3 cup reduced-fat feta cheese
• 2 sun-dried tomatoes (from a jar), finely chopped
• 1 garlic clove, minced
• 1/2 tsp dried basil
• Freshly ground black pepper
• 4 boneless skinless chicken breasts
• Salt
• 2 tsp extra virgin olive oil

Preparation

Step 1

Heat oven to 425 degreees.
In a small bowl, combine cheese, tomatoes, garlic and basil. Season with pepper and mash together well with a fork.

Butterfly chicken by carefully slicing horizontally along the long edge of each breast, 3/4 of the way through. Open up each breast and spread inside with 1/4 of the feta mixture. Close breast over filling and press edges together to seal. Season, lightly with salt and pepper.

In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through about 20 minutes. Remove from oven and serve warm.