Best Feta And Sun Dried Tomato Stuffed Chicken Recipes

FETA AND SUN-DRIED TOMATO STUFFED CHICKEN

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.

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS

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

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.

BREADED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO AND FETA

Steps:

• Preheat the oven at 350 degrees.
• Combine the pesto and feta in a bowl.
• Slice the chicken longways and open them up, making a thin and wide chicken breast.
• Put 2 tablespoons or so of the pesto/feta combination into the center of the chicken.
• Close the chicken around the filling and secure it closed with toothpicks.
• Combine breadcrumbs and parmasean cheese in a bowl.
• Wisk the eggs together.
• Roll the stuffed chicken into the egg, and then coat with the breadcrumb mixture.
• Bake at 350 degrees for 40 minutes.

SUN-DRIED TOMATO AND FETA-STUFFED CHICKEN BREASTS SBD

Steps:

• Heat the oven to 425.
• In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork.
• Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper.
• In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from oven and serve warm.

SB SUN DRIED TOMATO AND FETA-STUFFED CHICKEN BREASTS

Steps:

• Heat the oven to 425 degrees F. In a small bowl, combine cheese, tomatoes, garlic, and basil. Season with pepper and mash together well with a fork. Butterfly chicken by carefully slicing horizontally along the long edge of each breast, three-quarters of the way through. Open up each breast and spread inside with one-fourth of the feta mixture. Close breast over filling and press edges together to seal. Season lightly with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Add chicken and cook until browned on both sides, about 2 minutes per side. Transfer skillet to oven and cook until chicken is cooked through, about 20 minutes. Remove from the oven and serve warm.

FETA AND SUN DRIED TOMATO STUFFED CHICKEN

Steps:

• Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning, and lemon zest in a bowl. 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. Butterfly each chicken breast. 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. Bake in the preheated oven until the chicken is no longer pink, about 30 minutes. Remember to remove the toothpicks before serving.