GREEK-STYLE STUFFED CHICKEN BREASTS

Greek-Style Stuffed Chicken Breasts image

Explore the Mediterranean with Greek-Style Stuffed Chicken Breasts from My Food and Family. These Greek-style chicken breasts make a great entrée for a dinner party!

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

Previous Next

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil, divided
1/3 cup chopped fresh parsley, divided
1 tsp. dried oregano leaves
20 round buttery crackers, crushed
2 cloves garlic, minced
1/4 cup crumbled feta cheese
1 can (14-1/2 oz.) diced tomatoes with basil, garlic and oregano

Steps:

Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
Heat oven to 375°F. Combine parsley and oregano. Mix cracker crumbs, garlic, 1/4 cup parsley mixture and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining parsley mixture. About 5 min. before chicken is done, cook tomatoes in saucepan on medium heat until heated through, stirring occasionally.
Drain tomatoes. Serve chicken topped with tomatoes and cheese mixture.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g