If you have never used sun dried tomatoes, now is the time. When good, home grown tomatoes are months away, you can still get the intense, rich flavor of tomatoes using sun dried tomatoes. You will usually find them in a jar, packed in oil.
This recipe combines the rich flavor of sun dried tomatoes with the delightful tang of feta cheese. Combined they really enhance the flavor of chicken and add something special to what might otherwise be just another chicken dish.
Olivia found this recipe on www.food.com. Experiment with the choice of herbs if you like. You might come up with your own, unique combination.
-Nanette
SUN DRIED TOMATO AND FETA STUFFED CHICKEN BREASTS
INGREDIENTS
- 4boneless skinless chicken breasts, pounded thin
- 1medium red bell pepper, diced
- 6garlic cloves, minced
- 5large sun-dried tomatoes, diced
- 1teaspoon thyme
- 8ounces feta cheese, crumbled finely
- 1⁄2cup breadcrumbs (I use Italian style)
- olive oil
- salt
- pepper
- toothpick (or Butcher String)
- green onion, chopped (for garnish)
DIRECTIONS
- Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
- Put aside to cool.
- In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
- Toss until well mixed (this will be your "stuffing").
- Lay a flattened piece of chicken breast on a cutting board or your counter.
- Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
- Secure it with a toothpick or butcher string.
- Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
- Preheat oven to 350°F.
- Cook for about 35 minutes or until the internal temperature reaches 180°F.
- I guess you could try it on a grill, but I never attempted it yet!
- Garnish with chopped green onion and serve hot.
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