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.
- 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)
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.