Sun Dried Tomato Pesto and Feta Stuffed Chicken Breasts
Elevate your weeknight dinners with these succulent Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts! Juicy chicken is expertly sliced to create a perfect pocket, then filled with a creamy, robust mixture of sun-dried tomato pesto, tangy feta cheese, garlic, and fresh basil. Each breast is seared to golden perfection before finishing in the oven, ensuring a tender, flavorful bite in every forkful. A hint of paprika and olive oil adds a touch of smoky richness, while the simple preparation makes this gourmet dish achievable for cooks of all levels. Serve this Mediterranean-inspired masterpiece alongside a crisp salad or roasted vegetables for a complete meal that will delight your dinner table. Perfect for date nights, family dinners, or any occasion that calls for an elegant yet easy-to-make dish!
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Ingredients
- 4 pieces chicken breasts
- 1 cup sun-dried tomato pesto
- 1 cup (crumbled) feta cheese
- 2 cloves (minced) garlic
- 2 tablespoons (chopped) fresh basil
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 pieces toothpicks
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or cooking spray and set aside.
Step 2
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut through completely.
Step 3
In a small bowl, mix together the sun-dried tomato pesto, crumbled feta cheese, minced garlic, and chopped fresh basil until well combined.
Step 4
Stuff each chicken breast pocket with the pesto and feta mixture, dividing it evenly among the 4 pieces. Secure the openings with toothpicks to keep the filling inside during cooking.
Step 5
Rub the outside of each stuffed chicken breast with olive oil, then season with paprika, salt, and black pepper.
Step 6
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken breasts on each side for 2-3 minutes or until golden brown.
Step 7
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 8
Remove the skillet from the oven and let the chicken rest for 5 minutes before removing the toothpicks. Serve warm and garnish with additional chopped basil if desired.
Nutrition Facts
| Serving size | (886.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1788.4 |
| Total Fat 85.1g | 0% |
| Saturated Fat 31.1g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 705.5mg | 0% |
| Sodium 4579.1mg | 0% |
| Total Carbohydrate 6.6g | 0% |
| Dietary Fiber 0.3g | 0% |
| Total Sugars 0.0g | |
| Protein 235.0g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 808.8mg | 0% |
| Iron 6.3mg | 0% |
| Potassium 107.8mg | 0% |
Source of Calories