Sun-Dried Tomato Feta Stuffed Chicken: A Flavorful, Savory Delight

Preheat and Prepare Chicken – Preheat your oven to 375°F (190°C). Using a sharp knife, carefully cut a pocket in the center of each chicken breast. Be careful not to slice all the way through. Set the chicken aside.

Make the Stuffing – In a small bowl, combine the sun-dried tomatoes, feta cheese, cream cheese, fresh basil, garlic, oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

Stuff the Chicken – Stuff each chicken breast with the mixture, carefully packing the stuffing into the pocket. If needed, secure the opening with toothpicks to keep the filling in place.

Sear the Chicken – Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-3 minutes per side, until golden brown.

Bake – Once seared, pour the chicken broth into the skillet and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the filling is bubbly.

Serve – Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with extra fresh basil or sun-dried tomatoes if desired.

Serving and Storage Tips