Feta Baked Chicken with Sun-Dried Tomatoes

• servings: 4
• active time: 15
• total time: 55

Ingredients

Ingredients:

4 boneless, skinless chicken breasts

1 cup feta cheese, crumbled

1/2 cup sun-dried tomatoes, chopped

1/4 cup Kalamata olives, pitted and sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Directions

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the crumbled feta cheese, sun-dried tomatoes, Kalamata olives, minced garlic, oregano, basil, salt, and pepper. Mix well to create a flavorful filling.

Place the chicken breasts in a baking dish and make a pocket in each breast by slicing them horizontally, being careful not to cut all the way through.

Stuff each chicken breast with the feta mixture, ensuring they are well filled.

Drizzle olive oil over the stuffed chicken breasts and season with additional salt and pepper if desired.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the juices run clear.

Garnish with fresh parsley before serving.

Nutrition

• Serving Size: 4
• Calories: 320