Amazingly flavorful pan-grilled chicken that is stuffed with a mixture of sun-dried tomatoes and feta cheese and rubbed with fresh pesto. Easy, fast and incredibly delicious.
STUFFED CHICKEN
This chicken….oh-my-yum! It has so much wonderful flavors inside and out, it will make you swoon for sure.
I ended up eating this chicken without even a side, and I had some tasty Greek Salad all ready for it. For one, I forgot about the salad after taking the fist bite of chicken. Two, this one stuffed chicken breast is so filling, it satisfies all on its own.
Don’t worry, salad didn’t go to waste. Luckily, I didn’t add dressing to the salad yet and it made a great lunch the next day. In fact, I made it into a meal and I can’t wait to share that recipe with you soon.
So how could I forget about the salad after the first bite of chicken, you ask? There is an explanation! You can probably guess that no new recipe gets eaten in my house until all the photos are taken. You’re right, that’s the rule.
Well, I finished taking the photos and took a nice big bite you see in the photo below. The rest was history. This chicken was SO good, that just set there, at my prop table, eating this delicious chicken. Good thing it was dinner time!
SOME MORE RECIPES TO TRY:
Asiago Spinach & Mushroom Chicken Rollatini
Roasted Asian Chicken Drumsticks
Garlic Sauce Chicken from Diethood
Mushroom Asiago Chicken from The Midnight Baker
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Sun Dried Tomato Feta Stuffed Chicken
Ingredients
- 3 boneless skinless chicken breasts
- 3 oz feta cheese
- 2/3 cup diced sun dried tomatoes
- 1 Tbsp fresh Italian parsley minced
- 1 tsp olive oil
- Salt fresh cracked pepper
- 3 Tbsp pesto
- 2 Tbsp vegetable oil for cooking
Instructions
- Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
- In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
- Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
- Rub each chicken with about a tablespoon of pesto.
- Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
- Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Kate @ Diethood
January 4, 2015 at 10:21 amGood Lawwwwd, that sounds dang amazing!! Thank YOU for the link love! XO By the way, we live by the same rule, “no-eating until photos taken”. 😀
Jennifer
March 18, 2015 at 7:20 pmThis looks amazing. I was wondering can you bake it? If so what temp and how long?
lyuba
March 24, 2015 at 9:16 pmHi Jennifer!
You can definitely try baking it. Do 350 and time will depend on size of the breasts you use. Bake them in something like a casserole dish and start with 15 minutes, flip, do another 10 minutes and then cut into the thickest part to make sure it’s cooked through. If not, give it 5 additional minutes at a time.
Jena
November 23, 2015 at 5:07 amHave you actually tried baking it instead? I know you listed directions above, but I was wondering if it’s been tested.
Thanks!
Kathleen
July 3, 2016 at 5:50 pmMade this tonight. Came out great. Cooked it covered for 10 mins. It gave off a lot of liquid so I drained it oFF and then browed all around. Stayed very moist. Great recipe. Thank you so much. FOLLOWING!
Jen
August 23, 2016 at 2:52 pmThe finished photo looks like there is a sauce on top. I know you put pesto on before browning but I imagine most comes off in the cooking process.
lyuba
August 23, 2016 at 9:18 pmHi Jen!
There is actually no sauce on top, just the juices from chicken as it cooks and pesto. 🙂
Erin
February 10, 2017 at 8:43 pmThis looks awesome. I would like to make it for my parents for Valentine’s Day. Any suggestions on what sides you were serve with it?
lyuba
February 13, 2017 at 10:30 amHi Erin!
You can always go with the comforting mashed potatoes. For green, you can do with green beans or asparagus. Chicken has a lot of good flavor so you don’t want to overpower it with a side, that’s why simple roasted veggies and mashed potatoes will go well.
I hope you enjoy it!
Terri
March 15, 2018 at 10:38 pmI made this tonight for dinner and if was fantastic! Made just as instructed and cooked in the stove. Will definitely be adding to my cookbook binder for future dinners. Thanks!