Stuffed Chicken Breasts:
- 4 boneless skinless chicken breasts
- 1/2 cup of sun-dried tomatoes packed in oil, chopped and a tablespoon of the oil reserved
- 1/2 cup of crumbled feta cheese
- Several leaves (3 - 4 tablespoons) of fresh basil, julienned and divided
- One handful of kalamata olives, chopped
- 2 teaspoons fresh oregano, chopped
- 1/2 cup (approximately) low sodium chicken broth, divided
- 4 small pats of butter
- salt and pepper
Preheat the oven to 425 degrees.
Trim any fat or yucky stuff off of chicken breasts. Place them in a large ziploc bag with all of the air squeezed out, seal. Using a meat mallet, pound the chicken breasts until they are an even thickness. Using a very sharp knife, carefully cut a slit in the side of each of the chicken breasts, as far in as you can without coming out the other side, making a pocket.
*TIP* If you pound the breasts too thin, this will be difficult and you will probably blow a hole out the top or bottom of the breast (which totally isn't a huge deal), so just pound them until they are even.
Stuff each breast with 1/4 the feta cheese mixture. Salt and pepper both sides of the chicken breast.
Place a small pat of butter on a square of aluminum foil, place the stuffed chicken breast on top, drizzle with about a tablespoon of chicken broth and fold foil around chicken, sealing the edges. Repeat with remaining chicken breasts.
Once the oven is preheated, put all four packets on a cookie sheet and bake for 20 minutes. At this point, I determined that the chicken didn't seem done enough, so I continued to cook for another 7-8 minutes...it just depends on your oven.
While the chicken is cooking, make a salad. When the chicken is done, you can either open up the packets (on the cookie sheet still) and broil for a couple minutes to turn the chicken golden brown, or just remove from the packets and serve. Enjoy!!!