Chicken Breasts Stuffed With Feta & Sun-dried Tomatoes

Total Time: 31 mins Preparation Time: 16 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup sun-dried tomato (not packed in oil)
• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 1/4 cup basil leaves, chopped
• 1/3 cup crumbled feta
• 4 (4 ounce) boneless chicken breasts

Recipe

• 1 soak sun-dried tomatoes in enough boiling water to just cover them.
• 2 set aside.
• 3 heat oil in nonstick skillet over medium high.
• 4 add onion and cook, stirring, for 3 to 4 minutes, or until softened.
• 5 remove skillet from heat and transfer onions to small bowl.
• 6 drain tomatoes, discarding the soaking liquid or reserving it for another use.
• 7 add chopped tomatoes to onions and stir in basil and feta.
• 8 cut a horizontal slit in each chicken breast to form a pocket.
• 9 stuff each with 1/4 of cheese mixture.
• 10 return skillet to medium-high heat.
• 11 add the chicken breasts and saute for 6 minutes.
• 12 carefully turn them and cook another 6 minutes, or until chicken is cooked through.