Feta-Stuffed Chicken Breasts

Last night I was completely and randomly in the mood for this Lemon-Feta Chicken recipe.  I mean the feta was screaming my name as I drooled just thinking about it.  Unfortunately since it was already six o’clock and I didn’t have two hours to spare while the chicken breasts marinated, I decided to try this feta-stuffed chicken recipe from Better Homes and Gardens that still included the feta I was craving with added bonuses of sun-dried tomatoes and fresh basil.  Let’s just say from now on I will be keeping my kitchen stocked with feta, basil, and sun-dried tomatoes for easy preparation of this amazingly healthy meal (only four weight watcher points) that took less than thirty minutes and was absolutely delicious.  Probably having it again next week, not gonna lie.

Prep Time     10 Minutes
Bake Time    12-15 Minutes
Makes           4 Servings


2 tbsp sun-dried tomatoes
4 skinless boneless chicken breasts
1/4 cup feta
2 tbsp softened fat-free cream cheese
2 tsp fresh basil, chopped
1/8 tsp ground black pepper
1 tsp olive oil


Place tomatoes in a small bowl and cover with boiling water.  Let stand 10 minutes, drain, and pat dry.  In a small bowl, combine the feta, cream cheese, tomatoes, and basil.  Pepper the chicken and cut a horizontal pocket in the top of each chicken breast without going all the way through.  Place chicken pocket side down in a single layer in a skillet of hot oil over medium-high heat.  Cook 6 minutes.  Turn chicken so pocket side is facing up.  Fill the pocket with the feta cream cheese mixture and continue to cook chicken until no longer pink, about 6 additional minutes.  Garnish with extra basil and serve with pasta noodles or a salad.

**Recipe Source:  BHG**


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