Chicken Stuffed with Kalamata Pesto, Feta, and Sun-Dried Tomatoes

This dinner just kind of came up. I didn’t really plan it in advance. I was thinking I’d put the pesto, feta, and tomatoes on top of the chicken breasts, but once I saw how ugly the pesto was, I decided stuffing the chicken would be better. It turned out moist and bursting with yummy, salty flavors. I will most definitely be making this again!


Chicken Stuffed with Kalamata Pesto, Feta, and Sun-Dried Tomatoes
an “Apple a Day” original

Ingredients:
4 boneless, skinless chicken breasts

1 recipe kalamata pesto
1/2 c. crumbled feta cheese

1/2 c. sun-dried tomatoes, chopped

1/4 c. olive oil
salt and pepper, to taste

Directions:
1. Preheat oven to 350 degrees F.

2. Slice chicken breasts horizontally, making sure not to go all the way through. Pull flap back to open pocket.

3. Using a spoon, load in pesto, feta, and tomatoes. Close chicken flap and secure with a toothpick, if necessary.

4. Rub chicken breasts with olive oil, then salt and pepper to taste.

5. Place chicken in a shallow baking dish and bake for 20-25 minutes (mine were perfect at 22 min.). Let cool three minutes before serving.

One year ago:
aromatice noodles with peanut-lime sauce

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3 Comments

  1. Joelen
    September 3, 2009 / 5:32 am

    Great use of your pesto and so creative!

  2. elly
    September 3, 2009 / 10:58 pm

    Mmm this sounds SO good. I'm kind of obsessed with kalamata olives.

  3. Lexie Rochelle
    September 4, 2009 / 6:54 am

    You are so good as recreating recipes. This looks wonderful. Nothing goes to waste in your kitchen!

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