This delicious recipe is bursting with flavor. Be sure to purchase regular chicken breasts rather than thin-sliced so they can be cut appropriately.
Per Serving | Calories: 232 | Fat: 8 g | Protein: 29 g | Sodium: 144 mg | Fiber: 3 g | Carbohydrates: 13 g | Sugar: 9 g
INGREDIENTS | SERVES 4
1 pound boneless, skinless chicken breasts
1/2 cup feta cheese
1 (8-ounce) package sun-dried tomatoes
2 tablespoons pesto
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 350°F.
2. Butterfly chicken breasts by slicing along the side of each breast lengthwise.
3. Lay open breasts and place cheese, tomatoes, and pesto on one side of each, then fold other side of breasts over filling mixture, using a toothpick to hold stuffed breasts shut, if necessary.
4. Season with salt and pepper and bake 35–40 minutes or until juices run clear.