"This is an easy stuffed chicken breast that is absolutely yummy. I listed the olives as optional because I do not like olives, but I have made it with them for my husband (who loves olives) and he said it was very good. This dish goes really nicely with couscous and a Greek-style salad." — Alyssa
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extra-virgin olive oil
2 (6 ounce)
skinless, boneless chicken breast halves
1 (4 ounce) package
crumbled feta cheese
chopped sun-dried tomatoes
pitted and coarsely chopped kalamata olives
oil from the sun-dried tomatoes
roasted red pepper
Holy cow! This is the most amazing dish I have ever made. And so so easy. Yum. A couple things I did differently: Instead of throwing the remaining marinade out, I poured it in the baking dish. And instead of pounding the chicken, I cut the breasts in half, put the stuffing on top of one half and put the other breast on top of that. Seriously delicious.
It was okay. I don't know if I'd make it again.
Nice recipe. I added spinach to the filling. Also, I did not bak it but browned it then with some chicken broth, I stirrred the little bits from the pan and simmered for about an hour..You can also add white wine ( or my favourite - sherry )to taste to the sauce as it reduces while cooking. Cover for first 45 min and uncover to let sauce reduce for last 15....much more savory than just baking.
Really really good. I didn't have olives so I added capers to the cheese mix; it was awesome. Was a bit salty and not really cheesy enough for me, next time I think I'll add mozzerella for more creamyness and not add salt to anything.
Another Outstanding recipe! This one got RAVE reviews from my husband and step-son. They couldn't stop raving about it. It's definitely a keeper. I didn't have "Greek Seasoning" so I searched out a recipe and made my own. I accompanied with chicken with asparagus that I drizzled with olive oil, dry white wine, garlic salt and black pepper and roasted them, and long grain wild rice. Scrumptious! HIGHLY recommended. You won't be sorry.
My husband and I loved this recipe. After eating it he was already requesting for me to make it again.
ONLY thing I had to do was lengthen the cooking time from 30 minutes to about 45-50 minutes. I am making this recipe again. Thanks!
Delish! I used the kalamata olives per the recipe (even though they are optional). This was absolutely delicious, and definitely company-worthy. I will admit I added some crumbled crispy bacon to the mix - it added some real snap to the recipe! Who doesn't love bacon? Personally, I will omit (or at least cut down) on the red pepper next time. I felt it was overpowering with the other really fantastic flavors in this recipe. Definitely a keeper. 5 out of 5 stars. Thanks for the great recipe! I will put it on our rotation. Super easy and pretty too!
This is a company worthy dish! It tastes delicious and it's also very elegant looking. I wanted to cut the calorie count down a bit, so I only used 1.5 tbs of olive oil for the marinade and use only 2 ounces of feta (and it was plenty!). To the filling, I added some chopped roasted red pepper and some fresh oregano and thyme I wanted to use up. This was fantasic and I'll make again when I have someone to impress :)
* Percent Daily Values are based on a 2,000 calorie diet.
Feta and Sun-Dried Tomato Stuffed Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 592
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