Best 3 Feta And Sun Dried Tomato Stuffed Chicken Recipes

Are you in search of a delectable dish that combines the savory flavors of feta and sun-dried tomatoes? Look no further! "Feta and Sun-Dried Tomato Stuffed Chicken" is a culinary masterpiece that will tantalize your taste buds and leave you craving for more. This recipe takes succulent chicken breasts and transforms them into flavor-packed pockets filled with a creamy, tangy feta and sun-dried tomato filling. Get ready to embark on a culinary journey where tender chicken meets the distinctive flavors of Mediterranean ingredients, creating a dish that will become a favorite in your kitchen.

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FETA AND SUN-DRIED TOMATO STUFFED CHICKEN

Feta and Sun-Dried Tomato Stuffed Chicken image

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.

Provided by Alyssa

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 2

Number Of Ingredients 10

Ingredients

⅓ cup lemon juice
⅓ cup extra-virgin olive oil
2 tablespoons Greek seasoning
2 teaspoons lemon zest
2 (6 ounce) skinless, boneless chicken breast halves
1 (4 ounce) package crumbled feta cheese
6 chopped sun-dried tomatoes
10 pitted and coarsely chopped kalamata olives
1 tablespoon oil from the sun-dried tomatoes
4 strips roasted red pepper

Steps:

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.

Nutrition Facts : Calories 838.2 calories, Carbohydrate 15.7 g, Cholesterol 147.3 mg, Fat 65.8 g, Fiber 2.1 g, Protein 45.6 g, SaturatedFat 16.4 g, Sodium 2641.8 mg, Sugar 6.2 g

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts image

This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

Provided by The Flying Chef

Categories Chicken Breast

Time 38m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 chicken breasts
4 sun-dried tomatoes, sliced in half
3 tablespoons sun-dried tomato pesto
80 -100 g feta cheese, sliced (depending on size of breasts)
4 -6 slices prosciutto, to secure chicken (depending on the width of each slice)

Steps:

Pre-Heat oven to 180 degrees Celsius.
Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

CHICKEN, FETA, PESTO AND SUN DRIED TOMATO STUFFED CROISSANT

Chicken, feta, pesto and sun dried tomato stuffed Croissant image

This will be a hit at your next party! It's easy appetizer to prepare and full of flavor. I really liked the pesto/sun-dried tomato combination. Guests will love these!

Provided by Darci Juris

Categories Poultry Appetizers

Time 1h10m

Number Of Ingredients 12

Ingredients

2 chicken breasts
1 c sun-dried tomatoes, diced
1 c feta cheese
2 pkg pillsbury crescent roll dough
2 Tbsp olive oil
PESTO SAUCE
1 c fresh basil
2 clove garlic
1 Tbsp lemon juice
1/4 c heavy cream
1/4 c parmesan cheese
1/4 c olive oil

Steps:

1. Heat oven to 350 degrees.
2. Cut chicken into small cubes.
3. In a medium frying pan, heat oil and cook chicken until done. Transfer to medium bowl.
4. With a blender or food processor, blend together all Pesto ingredients until creamy.
5. Pour over chicken. Add the tomatoes and feta, toss well.
6. Open crescent rolls and separate. Add a spoonful of mixture to the center and roll croissant closed, pressing the ends together to close up any openings. Place on slightly greased cookie sheet.
7. Bake for 15 minutes, or until croissants are golden brown.

Tips:

To ensure the chicken breasts cook evenly, use a meat mallet to pound them to an even thickness before stuffing them.
If you don't have sun-dried tomatoes on hand, you can substitute chopped fresh tomatoes or roasted red peppers.
To make the filling ahead of time, simply prepare it and store it in the refrigerator for up to 24 hours before stuffing the chicken breasts.
If you want a crispy crust on the chicken, brush it with melted butter or olive oil before baking.
Serve the stuffed chicken breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Feta and sun-dried tomato stuffed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful feta cheese, tangy sun-dried tomatoes, and juicy chicken is sure to please everyone at the table. With a few simple tips, you can create a restaurant-quality meal in the comfort of your own home.