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