Feta-Stuffed Chicken Recipe

Feta-Stuffed Chicken Recipe photo by Taste of Home

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When my husband and I were first married, I only knew how to make a few meals that we’d rotate throughout the week. After some experimenting, I created this mouthwatering stuffed chicken recipe that’s still a favorite today.—Lisa Herbert, Wadsworth, Ohio

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Feta-Stuffed Chicken Recipe

Prep: 10 min. Bake: 40 min.

Yield: 4 Servings

10 40 50

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 package (4 ounces) crumbled tomato and basil feta cheese, divided
1 cup seasoned bread crumbs
4 tablespoons balsamic vinegar
4 tablespoons olive oil
4 plum tomatoes, sliced
8 fresh basil leaves

Directions

Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 369 calories, 21 g fat (5 g saturated fat), 39 mg cholesterol, 733 mg sodium, 26 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Feta-Stuffed Chicken in Simple & Delicious May/June 2006, p33

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Feta-Stuffed Chicken

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Reviewed on Aug. 13, 2012 by millieanne

I added a spoonful of tomato basil sauce and plain feta cheese. Then on top I sprinkled a bit of sauce, then did the bread crumbs, then plain feta. -- Husband really loved it!