Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4
Ingredients
4 boneless skinless chicken breasts as even in size to each other as possible
4 oz crumbled feta cheese
4 oz sun dried tomatoes in oil oil strained, diced
2 Tbsp fresh Italian parsley minced
3 Tbsp pesto
Salt
fresh cracked pepper
1/3 cup pesto to coat chicken
2 Tbsp olive oil for cooking
Instructions
Prepare the Chicken:
Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle.
DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all the chicken breasts.
In a small bowl, mix minced sun dried tomatoes, Feta cheese, pesto, and parsley. Mix well until evenly combined.
Stuff the Chicken:
Sprinkle some salt and pepper inside each chicken breast pocket.
Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast. Use a couple of toothpicks to secure the opening of the pocket.
Rub outside of each chicken with some pesto.
Cooking the chicken:
Preheat a large cooking pan over medium heat and add olive oil. Place stuffed chicken breasts in the pan. Let it sear and flip.
Cover the pan with a lid and cook over medium-low heat until done, flipping the chicken half way though, making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). Take the lid off during the last few minutes of cooking.
This could take 20-30 minutes, depending on thickness of the chicken.
