Feta-Stuffed Chicken Breasts

Name: Feta-Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 tablespoon snipped dried tomatoes (not oil-packed); 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total); ¼ cup crumbled feta cheese (1 ounce); 2 tablespoons softened fat-free cream cheese (1 ounce); 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed; ⅛ teaspoon ground black pepper; 1 teaspoon olive oil or cooking oil; Fresh basil sprigs (optional)

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Prep Time: 15 minutes

Cook Time: 12 minutes

Total: 27 minutes

Author : Better Homes & Gardens

Ingredients

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1 tablespoon snipped dried tomatoes (not oil-packed)4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)¼ cup crumbled feta cheese (1 ounce)2 tablespoons softened fat-free cream cheese (1 ounce)2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed⅛ teaspoon ground black pepper1 teaspoon olive oil or cooking oilFresh basil sprigs (optional)

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Instructions

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Step 1

Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

Step 2

In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.