Description
Amazingly flavorful pan-grilled chicken that is stuffed with a mixture of sun-dried tomatoes and feta cheese and rubbed with fresh pesto.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 4 oz crumbled feta cheese
- 4 oz sun dried tomatoes in oil, oil strained and diced
- 2 Tbsp fresh Italian parsley, minced
- 3 Tbsp pesto
- Salt, to taste
- Fresh cracked pepper, to taste
- 1/3 cup pesto, to coat chicken
- 2 Tbsp olive oil
Instructions
- Prepare the Chicken: Lay chicken breast flat on the cutting board. Carefully slide a knife into the thickest part of the breast to create a pocket without slicing all the way through.
- Make the Filling: In a small bowl, mix the sun dried tomatoes, feta cheese, 3 tablespoons of pesto, and parsley until well combined.
- Stuff: Sprinkle salt and pepper inside each chicken pocket. Stuff with the tomato/feta mixture and secure the opening with toothpicks.
- Coat: Rub the outside of each chicken breast with the remaining pesto.
- Cook: Heat olive oil in a pan over medium heat. Sear the chicken on both sides. Cover, reduce heat to medium-low, and cook for 20-30 minutes, flipping halfway through, until cooked through.
Notes
You can also bake this recipe at 375°F for 25-35 minutes if preferred. Always ensure the internal temperature reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-grilled
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 580 kcal
- Sugar: 1 g
- Sodium: 961 mg
- Fat: 35 g
- Saturated Fat: 9 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 55 g
- Cholesterol: 173 mg