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Mediterranean Stuffed Chicken Breasts

In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. —Amanda Rochette, Watertown, Massachusetts
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    4 servings

Ingredients

  • 1 cup crumbled feta cheese
  • 1/3 cup chopped oil-packed sun-dried tomatoes
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons olive oil from sun-dried tomatoes, divided
  • 1 teaspoon Greek seasoning

Directions

  • Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick.
  • Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.
Nutrition Facts
1 stuffed chicken breast: 332 calories, 17g fat (5g saturated fat), 109mg cholesterol, 621mg sodium, 3g carbohydrate (0 sugars, 2g fiber), 40g protein.

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Reviews

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Average Rating:
  • cjnortham
    Aug 24, 2016

    Flavorful and chicken was so moist. Will definitely make again.

  • Kasha
    Jun 9, 2015

    Turned out well will make again

  • beccakat1
    Jun 12, 2014

    These were amazing! I sprinkled extra Greek seasoning after I brushed the sundried oil on the rolled chicken breasts. Definitely making this again!