Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cooking the chicken in foil makes cleanup a breeze, and kids love having their own chicken packet. Ingredients:
1/2 cup julienne-cut sun-dried tomatoes, packed without oil |
1/2 cup (2 ounces) crumbled feta cheese |
2 teaspoons chopped fresh basil |
1 teaspoon chopped fresh oregano |
1/2 teaspoon minced garlic |
1/4 teaspoon freshly ground black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon kosher salt |
2 tablespoons butter |
1/2 teaspoon grated lemon rind |
1/4 cup fat-free, lower-sodium chicken broth |
Directions:
1. Preheat oven to 425°.
2. Combine first 6 ingredients in a small bowl.
3. Cut a horizontal slit through 1 side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken evenly with salt.
4. Fold 4 (16 x 12inch) sheets of heavy-duty foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Place 1 stuffed chicken breast half on top of each portion of butter. Sprinkle 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly crimp edges. Place packets on a rimmed baking sheet.
5. Bake at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Carefully open packets; transfer each chicken breast half to a serving plate. Cut each chicken breast half crosswise into 1/2-inch-thick slices. Serve immediately.
6. Young Chefs can:
7. Pull basil and oregano leaves off stems
8. Sprinkle lemon rind on stuffed chicken breasts
9. Older Chefs can:
10. Combine stuffing ingredients
11. Fold and crimp packets closed, and place on baking sheet
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