Monday, January 10, 2011

Feta, Basil, & Tomato Stuffed Chicken

Came up with this for dinner last night while trying to use up some stuff I had on-hand ... turned out pretty tasty :-) Served over whole grain angel hair pasta tossed with EVOO, minced garlic, tomatoes, and basil. Finished off the dish with a light drizzle of balsamic vinegar and a glass of Cab Sauv :-) Cheers!

  • 2 boneless, skinless chicken breast
  • 1/4 cup chopped basil
  • 1/4 cup diced sun-dried tomatoes
  • 1/4 cup feta cheese
  • salt & pepper to taste
  • Breadcrumbs 
  • Balsamic vinegar
  1. Preheat oven to 350 degrees. Lightly grease a baking dish.
  2. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. 
  3. Sprinkle with salt and pepper, basil, sun-dried tomatoes, and feta. 
  4. Roll up the chicken and secure with toothpicks.
  5. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and sprinkle bread crumbs over top of the chicken.
  6. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

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