Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts
Sun-dried tomato, kale and feta stuffed chicken breasts are impressive enough to serve to guests but easy enough to make for weeknight family dinners.
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- ⅓ cup finely chopped yellow onion (½ of a medium onion)
- 1 clove garlic, finely minced
- 1 ½ cups loosely packed baby kale (or baby spinach)
- ½ cup finely diced sun-dried tomatoes, packed in olive oil (drain and pat dry)
- ½ cup crumbled feta cheese
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 2 teaspoons finely minced fresh oregano (or 1 teaspoon dried)
- 4 boneless skinless chicken breasts, 2 to 2.5 pounds total
Instructions
- Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low; add kale and stir until wilted, about 2 to 3 minutes.1 tablespoon extra virgin olive oil, ⅓ cup finely chopped yellow onion, 1 clove garlic, finely minced, 1 ½ cups loosely packed baby kale
- Transfer mixture to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper. Mix well.½ cup finely diced sun-dried tomatoes, packed in olive oil, ½ cup crumbled feta cheese, salt and pepper to taste
- Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.2 tablespoons unsalted butter, 1 cup panko breadcrumbs, 2 teaspoons finely minced fresh oregano
- Spray a 9 × 13 inch baking dish with nonstick cooking spray. Butterfly the chicken breasts (split each chicken breast across but not through and open like a book) Place chicken pieces in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.4 boneless skinless chicken breasts, 2 to 2.5 pounds total
- Top evenly with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25 to 35 minutes.
Video
Notes
- Make ahead: The stuffed chicken breasts can be assembled ahead of time. Cover the baking dish and refrigerate up to one day. Bake as instructed, adding 5 minutes to the baking time since the chicken is chilled.
Nutrition
Serving: 1stuffed chicken breast | Calories: 554kcal | Carbohydrates: 17g | Protein: 66g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 213mg | Sodium: 695mg | Potassium: 1369mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1320IU | Vitamin C: 26mg | Calcium: 183mg | Iron: 3mg
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