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
- 4 boneless skinless chicken breasts as even in size to each other as possible
- 4 oz crumbled feta cheese
- 4 oz sun dried tomatoes in oil oil strained, diced
- 2 Tbsp fresh Italian parsley minced
- 3 Tbsp pesto
- Salt
- fresh cracked pepper
- 1/3 cup pesto to coat chicken
- 2 Tbsp olive 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 the chicken breasts.
- In a small bowl, mix minced sun dried tomatoes, Feta cheese, pesto, and parsley. Mix well until evenly combined.
- Sprinkle some salt and pepper inside each chicken breast pocket.
- 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. Use a couple of toothpicks to secure the opening of the pocket.
- Rub outside of each chicken with some pesto.
- Preheat a large cooking pan over medium heat and add olive oil. Place stuffed chicken breasts in the pan. Let it sear and flip.
- Cover the pan with a lid and cook over medium-low heat until done, flipping the chicken half way though, making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). Take the lid off during the last few minutes of cooking. This could take 20-30 minutes, depending on thickness of the chicken.
Nutrition
Kate @ Diethood says
Good 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 says
This looks amazing. I was wondering can you bake it? If so what temp and how long?
lyuba says
Hi 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 says
Have you actually tried baking it instead? I know you listed directions above, but I was wondering if it’s been tested.
Thanks!
Kathleen says
Made 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 says
The 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 says
Hi Jen!
There is actually no sauce on top, just the juices from chicken as it cooks and pesto. 🙂
Erin says
This 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 says
Hi 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 says
I 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!
Ariel says
Is this considered a healthy dish or just a comforting dish? Asking for my dieting LOL
LyubaB says
I would say comfort but if you pair with some healthy veggies it will even it out! 😉
Maddy says
So very good! I didn’t have pesto so I just rubbed the chicken with minced garlic and lemon. After they were finished I used a little water to deglaze the pan and make a reduction for sauce!! So good, I’ll definitely come back to this recipe!
LyubaB says
So glad you liked it! 🙂
MelD says
Just made this tonight and it was amazing!!! I did cook it in a cast iron pan and finished it in the oven. Hubs said it definitely needs to be made again…. very soon!!
LyubaB says
I am so glad you both liked it! Thank you for letting me know! 🙂