Yet another recipe of mine made with ingredients I had on hand…
My husband said this is one of his favorite things I’ve made thus far!….
AND this is him eating it RE-heated, 3 hours after it was originally made! I assured him it was even better served hot right out of the oven and with the salad alongside… needless to say… this recipe will DEFINITELY be making an appearance again in the near future at our house!
Here is your RECIPE Feta-Stuffed Chicken with Sun-Dried Tomatoes Recipe and your SHOPPING LIST Feta-Stuffed Chicken with Sun-dried Tomatoes Shopping List!
1. Peel 1 clove of garlic. You can give it a slight smash to help you peel it. This will also help release some of its flavor. Just keep the clove intact! You’ll see why in a moment.
2. Chop 1/2 of a red onion. You need 1/2 cup onion chopped. Depending on the size of your onion you may need a little less or a little more than 1/2 an onion.
3. Chop some oil-packed, drained sun-dried tomatoes until you have 1/2 cup. You’ll need 1/4 cup for the chicken and 1/4 cup for your sauce. Be sure to drain the sun-dried tomatoes well so they don’t have a lot of excess oil on them.
4. Finely chop some fresh, flat-leaf parsley until you have 1/4 cup plus 2-3 TBSP more reserved for garish.
Heat 2 TBSP of olive oil in a large saute pan over medium heat. When the oil has heated up a bit, add 1 clove of peeled garlic. Saute it in the oil 2-3 minutes, stirring it around constantly, until the garlic turns golden brown and that wonderful garlic aroma hits you. Remove the garlic from the oil and discard it… you basically just want to infuse the oil with a bit of garlic.
Now add that red onion you’ve chopped to the oil in the pan! Add in 1/2 tsp salt and 1/4 tsp freshly ground black pepper to season it. Saute it for 6-8 minutes, stirring constantly until the onions are softened and lightly browned.
Then add in 1/4 cup of the chopped, drained sun-dried tomatoes and saute 2-3 minutes more.
Remove the onion mixture from the heat and stir in 1/4 cup finely chopped, fresh flat-leaf parsley. Transfer to a small bowl to cool completely.
Measure out 1/2 cup crumbled Feta and add it to the onion mixture once it has COMPLETELY cooled.
While you’re waiting for the onion mixture to cool…
Pre-heat your oven: 400 degrees F
Prep your chicken: You need four 6 oz boneless, skinless chicken breasts. You may have to do some trimming to get the right weight here or have the butcher at the store do it for you.
Cut a horizontal pouch in the chicken cutting almost all the way through but leaving at least 1 inch border on the opposite side. DO NOT cut all the way through or things will fall apart… trust me… I’ve done it many-a-time… Just go slow and be careful. You’ll be happy you didn’t rush through this part!
Stuff each of your chicken breasts with 1/4 of the Feta/ onion mixture, dividing it as evenly as you can. You want the chicken nice and stuffed, but not overflowing… scrape off the excess and put it in a less full chicken if it’s pouring out the side too much!
Grab the same large saute pan you used to cook the onion mixture in (no use dirtying extra dishes, right?…. is “dirtying” a word??… I’m thinking no).
Heat 1 TBSP butter and 1 TBSP olive oil over medium-high heat in that pan. When it’s nice and hot, sear your chicken breasts on both sides, about 4-6 minutes per side. I find that it usually takes a bit longer on the first side than the second side as the pan gets a bit hotter as you go. Nudge your chicken gently before flipping it… if the chicken seems like it doesn’t want to budge, DON’T FLIP IT! Just wait another 30 seconds to 1 minute and nudge it again. If you move the chicken too soon it will tear and you’ll lose some of its lovely flavor… a capital offense in the kitchen! 🙂
When the chicken is seared on both sides, turn off the heat and move all the chicken breasts to a rimmed baking sheet. Bake the chicken in your pre-heated 400 degree F oven for 20 minutes.
While the chicken is baking, it’s time to make…
Turn the heat up to medium-high and get that same large saute pan nice and hot. This should not take long since you were just searing the chicken in that pan! Pour in 1 1/2 cups chicken stock. It will get a bit smoky and will bubble wildly for a few seconds…
This is a good thing… the high heat and the broth will work together to deglaze the pan. Your part? Stir and scrape the bottom of the pan to loosen up all those browned bits from the chicken with a wooden spoon. After a minute or so of this, turn the heat down to medium or medium low so the liquid is at a fairly low boil. You want to reduce the stock by about 1/2, letting it go at a low boil for about 5-6 minutes.
Then it’s time to add in your remaining 1/4 cup drained, chopped sun-dried tomatoes. Stir these in and let the mixture go at a low boil about 2-3 minutes more. Turn off the heat and add in 2 TBSP butter, stirring until it’s completely melted. Remove the sauce from the heat and you’re done!
Serve each chicken breast with the sauce drizzled on top. Garnish each with a bit more crumbled Feta cheese and 1/2 TBSP parsley each!
I served my chicken with…
A Simple Spinach Salad: Fresh spinach leaves, dried cranberries, toasted and chopped walnuts, sliced strawberries, some crumbled feta cheese, and a Honey Balsamic Dressing I like to make often! I change up the recipe a bit each time… the type of nut and cheese I use are always changing depending on what’s in my fridge/ pantry. Here’s that RECIPE Spinach Salad with Honey Balsamic Dressing Recipe and SHOPPING LIST Spinach Salad with Honey Balsamic Dressing Shopping List. Feel free to change it up to fit what’s in your pantry!
The chicken and sauce comes in at $2.95 per person (to serve 4 people)… it might serve more though… especially if you have a side salad! It all depends on who you’re serving, of course! 🙂
The salad comes out to $1.39 per person (to serve 4 people a side salad portion).
Here’s a final shot of the chicken so you can see how beautiful the stuffing looks inside after it’s cooked! So moist and flavorful… wish I had a bite right now!
Happy Economical Eating! ~Jenna