READY IN 1½ hrs

Feta and Sun-Dried Tomato Stuffed Chicken

Read Reviews (109)

"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

Directions

Whisk together the lemon juice, extra-virgin 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, kalamata olives, and 1 tablespoon of oil from the jar of sun-dried tomatoes in a small bowl; set aside.
Preheat oven to 375 degrees F (190 degrees C).
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.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

May 14, 2008

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.

—Ceejay

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Most Helpful Critical Review

Dec 20, 2010

It was okay. I don't know if I'd make it again.

—Maggixial

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157 Ratings

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Oct 07, 2010

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.

—CQ

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Nov 19, 2008

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.

—rachel

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Mar 30, 2009

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.

—SimplyRawesome

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May 15, 2008

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!

—Lisa

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Aug 17, 2010

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!

—KRISTI

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Jul 27, 2010

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 :)

—Sugar8184

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Nutrition

Calories
838 kcal
42%

Carbohydrates
15.7 g
5%

Cholesterol
147 mg
49%

Fat
65.8 g
101%

Fiber
2.1 g
8%

Protein
45.6 g
91%

Sodium
2642 mg
106%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Feta and Sun-Dried Tomato Stuffed Chicken

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 838
Calories from Fat: 592

% Daily Value *
Total Fat 65.8g 101 %
Saturated Fat 16.4g 82 %
** Cholesterol 147mg 49 %
Sodium 2642mg 106 %
** Potassium 675mg 19 %
Total Carbohydrates 15.7g 5 %
Dietary Fiber 2.1g 8 %
Protein 45.6g 91 %
** Sugars 6.2g
** Vitamin A 23 %
** Vitamin C 58 %
** Calcium 40 %
** Iron 24 %
** Thiamin 21 %
** Niacin 197 %
** Vitamin B6 61 %
** Magnesium 21 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.