Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato
chicken, tomatoes, cheese, garlic, breadcrumbs, thyme
Ingredients
4 boneless skinless chicken breasts, pounded thin 1 medium red bell pepper, diced 6 garlic cloves, minced 5 large sun-dried tomatoes, diced 1 teaspoon thyme 8 ounces feta cheese, crumbled finely 1/2 cup breadcrumbs (I use Italian style) Olive oil salt pepper toothpick (or Butcher String) green onion, chopped (for garnish)
Directions for Chicken Breast Stuffed With Feta Cheese, Sun-Dried Tomato Recipe
Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors). Put aside to cool. In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture. Toss until well mixed (this will be your "stuffing"). Lay a flattened piece of chicken breast on a cutting board or your counter. Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it. Secure it with a toothpick or butcher string. Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper. Preheat oven to 350°F. Cook for about 35 minutes or until the internal temperature reaches 180°F. I guess you could try it on a grill, but I never attempted it yet! Garnish with chopped green onion and serve hot.
Read the full directions on Food.com
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