Feta & Sun-Dried Tomato Stuffed Chicken

By ezunich

Ingredients

• 2/3 cup lemon juice
• 2/3 cup extra-virgin olive oil
• 3 tbs Greek seasoning
• 4 tsp lemon zest
• 6 chicken breast halves
• 2 pkg crumbled feta cheese
• 1 jar sun-dried tomatoes
• 1 larger can of chopped olives
• 2 tbs oil from the sun-dried tomatoes
• 6 strips roasted red pepper

Preparation

Step 1

Whisk together the lemon juice, olive oil, Greek seasoning and lemon zest in a bowl. Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of 1/4 inch. Marinate the chicken in the lemon marinade at least 30 minutes. Meanwhile, stir together the feta cheese, sun-dried tomatoes, olives and 2 tbs of oil from the jar of sun-dried tomatoes in a small bowl; set aside.

Preheat oven to 375°.

Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling and secure with toothpicks. Place onto a baking dish, seam side down and place two roasted pepper strips onto each stuffed breast.

Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.