Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts

Sun-Dried Tomato, Kale and Feta Stuffed Chicken Breasts

1 tablespoon extra virgin olive oil
1/2 medium yellow onion, finely chopped (about 1/3 cup)
1 clove garlic, finely minced
1 1/2 cups loosely packed baby kale
1/2 cup finely diced sun-dried tomatoes
1/2 cup crumbled feta cheese
1 cup Panko breadcrumbs
2 teaspoons finely minced fresh oregano (or 1 teaspoon dried)
4 pieces (about 2 to 2.5 pounds) Boneless Skinless Chicken Breast Fillets
Preheat the oven to 425 degrees Fahrenheit. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low and add kale and stir until wilted, about 2-3 minutes.
Transfer to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper. Melt 2 tbsp butter in the same frying pan over medium-low heat, turn off the heat and add Panko breadcrumbs and oregano. Toss to combine all ingredients. Spray a 9×13 baking dish with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. Place in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed. Top with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165 degrees Fahrenheit, about 25-35 minutes.

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