Feta And Pesto Stuffed Chicken Breast Recipes

FETA STUFFED PESTO CHICKEN

Steps:

• Pre-heat oven to 350.
• In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
• Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
• Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
• Place the coated chicken in a greased glass pan.
• Stuff the feta mix into the pockets of each chicken breast.
• Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
• Cook for 45 minutes.

FETA AND PESTO STUFFED CHICKEN BREAST

Steps:

• 1. To make stuffing, combine feta, pesto and 1/4 teaspoon pepper in a small bowl.
• 2. Make a pocket in side of each chicken breast by inserting sharp paring knife into thickest part and gently cutting back and forth until a small chamber opens; do not cut all the way through breasts. Enlarge pockets gently with your fingers. Spoon about 2 tablespoons stuffing into each pocket. Close pockets with wooden toothpicks and sprinkle breasts with another 1/4 teaspoon black pepper.
• 3, Heat oil in large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through, 6-7 minutes per side. Remove toothpicks and sprinkle breasts with basil,.

PESTO-STUFFED CHICKEN BREAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
• Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FETA CHEESE AND BACON STUFFED BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
• Stuff each chicken breast with 1 slice feta cheese and 1 slice bacon. Secure open sides with toothpicks.
• Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

CHICKEN WITH FETA CHEESE

Steps:

• In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
• Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
• Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
• To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.