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Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato


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  • 4 boneless skinless chicken breasts, pounded thin
  • 1 medium red bell pepper, diced
  • 6 garlic cloves, minced
  • 5 large sun-dried tomatoes, diced
  • 1 teaspoon thyme
  • 8 ounces feta cheese, crumbled finely
  • 1/2 cup breadcrumbs (I use Italian style)
  • olive oil
  • salt
  • pepper
  • toothpick (or Butcher String)
  • green onion, chopped (for garnish)


Preparation time 25mins
Cooking time 35mins


Step 1

Saute garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
Put aside to cool.
In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
Toss until well mixed (this will be your "stuffing").
ay a flattened piece of chicken breast on a cutting board or your counter.
Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
Secure it with a toothpick or butcher string.
Place chicken breast "roll" on a baking sheet (I spray it with Pam so it
doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
Preheat oven to 350°F.
Cook for about 35 minutes or until the internal temperature reaches 180°F.
I guess you could try it on a grill, but I never attempted it yet!
Garnish with chopped green onion and serve hot.

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