Chicken Breasts Stuffed With Feta Sun Dried Tomatoes
The soaking water from the sun-dried tomatoes can be refrigerated for several days. The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes.
Steps
Soak sun-dried tomatoes in enough boiling water to just cover them.
Set aside.
Heat oil in nonstick skillet over medium high.
Add onion and cook , stirring , for 3 to 4 minutes , or until softened.
Remove skillet from heat and transfer onions to small bowl.
Drain tomatoes , discarding the soaking liquid or reserving it for another use.
Add chopped tomatoes to onions and stir in basil and feta.
Cut a horizontal slit in each chicken breast to form a pocket.
Stuff each with 1 / 4 of cheese mixture.
Return skillet to medium-high heat.
Add the chicken breasts and saute for 6 minutes.
Carefully turn them and cook another 6 minutes , or until chicken is cooked through.
Ingredients
sun-dried tomato, olive oil, red onion, basil leaves, feta, boneless chicken breasts