Wednesday, July 14, 2010

Mediterranean Stuffed Chicken Breast

Throughout our lives, we enjoy stuffing things. Whether it's stuffing stockings for Christmas or stuffing your little sibling into a school locker, it's just plain fun!

I have a delightful trifecta of ingredients in my fridge that allow me to whip up Mediterranean flavors in no time: jarred sundried tomatoes, jarred pesto, and crumbled feta. I use this combo in many recipes because these ingredients are inexpensive, have a very long fridge life, and are just plain tasty together. Having some basic ingredients always on hand makes it easy to cook food that is fast and delicious.

So go ahead and stuff your face with my Mediterranean Stuffed Chicken Breast!

Food Porn Description:

As your teeth sink into the succulent flesh of the chicken breast, your mouth is suddenly transported to a farmstand in Capri. Crisp onion, soft mushrooms, fragrant garlic, rich basil pesto, and sweet tomatoes dried in the Italian sun surround your tongue. Just when you think you can't take any more flavor, the crumbled feta provides a creamy and salty finish.....

(Get your mind out of the gutter, people. This is serious business.)

  • 1 boneless, skinless chicken breast
  • 1/2 cup minced onion
  • 1/2 cup minced mushrooms. I just used plain ole white button mushrooms.
  • 1/4 cup sundried tomatoes in oil. You can buy jars of this at the grocery store.
  • 1 tbsp. basil pesto. You can also buy this at the grocery store.
  • 2 tsp. minced garlic
  • 1/4 cup crumbled feta cheese
  • Italian seasoning
  • Salt 'n Pepa
This recipe is very easy to double or quadruple for company. Flavorful and pretty enough for company but quick and easy enough for yourself, this recipe I invented is a winner!


Preheat your oven to 375 degrees. Mince up your mushrooms and onion.

Heat a sautee pan to medium high heat and add the sundried tomatoes, onions, and mushrooms. The oil the tomatoes are packed in should provide enough moisture, but feel free to add a little olive oil if you'd like.

Once the vegetables are softened and slightly golden after a couple minutes, add the garlic and the pesto. Stir to combine and let the mixture cook for another minute or so until all the flavors are married together and heated through.

With a sharp knife, slice a pocket in the chicken breast lengthwise (or "hot dog style" as we learn in kindergarten), making sure not to cut all the way through! The chicken should open up like a book.

Cover a baking sheet with foil and nonstick cooking spray. Sprinkle the bottom of the chicken breast with Italian seasoning, and salt 'n pepa to taste. Lay it on the baking sheet.

Spoon the stuffing mixture into the pocket of the chicken breast. Sprinkle the crumbled feta on top and close the chicken breast, squishing it down a bit to seal it. Don't overstuff! Sprinkle the top with Italian seasoning and more salt n' pepa.

Bake in the oven for 30 minutes. The chicken will be cooked through but moist from the stuffing, and the feta will be melted and delicious. Dig in!

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