Sun Dried Tomato Pesto And Feta Stuffed Chicken Breasts Recipe

Juicy chicken breasts get a flavor explosion with a vibrant sun-dried tomato pesto and creamy feta cheese filling! This simple recipe is ready in under 40 minutes and is incredibly versatile. Serve over a fresh salad for a light and healthy meal, or slice and toss over your favorite pasta for a satisfying dinner. Prepare to be amazed by the burst of Mediterranean flavors in every bite!

Prep Time 15 mins
Cook Time 38 mins
Calories 365.3 kcal
Protein 72g
Rating 5.0 (2 Reviews)
Sun Dried Tomato Pesto And Feta Stuffed Chicken Breasts 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sun Dried Tomato Pesto And Feta Stuffed Chicken Breasts

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How to Make Sun Dried Tomato Pesto And Feta Stuffed Chicken Breasts

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, combine 1/2 cup sun-dried tomatoes (packed in oil, drained), 1/4 cup pesto, 1/4 cup crumbled feta cheese, 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well.
  3. Butterfly 4 boneless, skinless chicken breasts by slicing them horizontally almost all the way through, creating a pocket.
  4. Spoon the sun-dried tomato and feta mixture evenly into the chicken pockets.
  5. Place the stuffed chicken breasts in a baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Let rest for 5 minutes before slicing and serving. Garnish with fresh basil (optional).

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

12g

Fat

49g

Carbs

1g