Ingredients for Sun Dried Tomato Pesto And Feta Stuffed Chicken Breasts
- 4 boneless, skinless chicken breasts
- Sun Dried Tomatoes
- Sun Dried Tomato Pesto
- 1/4 cup crumbled feta cheese
- Prosciutto
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How to Make Sun Dried Tomato Pesto And Feta Stuffed Chicken Breasts
- Preheat oven to 375°F (190°C).
- 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.
- Butterfly 4 boneless, skinless chicken breasts by slicing them horizontally almost all the way through, creating a pocket.
- Spoon the sun-dried tomato and feta mixture evenly into the chicken pockets.
- Place the stuffed chicken breasts in a baking dish. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- 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