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


Sun-dried tomatoes and fresh basil temper tangy feta in a savory chicken breast stuffing. Serve with quick-cooking orzo pasta tossed with fresh parsley.

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  • 2 cups water
  • 1/2 cup sun-dried tomatoes, packed without oil
  • 1/2 cup (2 oz.) crumbled feta cheese
  • 2 tsp. chopped fresh basil
  • 1 tsp. chopped fresh oregano
  • 1/2 tsp. minced garlic
  • 1/4 tsp. freshly ground black pepper, divided
  • 4 (6 oz. each) skinless, boneless chicken breast halves
  • 1/2 tsp. kosher salt
  • 2 Tbsp. butter
  • 1/2 tsp. grated lemon rind
  • 1/4 cup chicken broth
  • 2 tsp. thinly sliced fresh basil (optional)



Step 1

Preheat oven to 425 degrees.

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 tsp. chopped basil, oregano, garlic, and 1/4 tsp. pepper in a small bowl.

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 to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/4 tsp. pepper.

Fold 4 (16 x 12 in.) sheets of heavy-duty aluminum foil in half crosswise. Open foil; divide butter evenly between the 4 foil sheets. Lay one stuffed chicken breast on top of each portion of butter. Place 1/8 tsp. grated lemon rind on top of each stuffed chicken breast, and drizzle each serving with 1 Tbsp. chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425 degrees 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 tsp. sliced basil, if desired. Serve immediately.

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