Chicken Stuffed with Feta and Sun Dried Tomatoes

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Chicken Stuffed with Feta and Sun Dried Tomatoes

This amazing recipe won an award in the Summer Recipe Contest!

Courtesy of James Kirchen

Serves: 4


2/3 cup Concord Foods Reconstituted Lemon Juice

2/3 cup extra virgin olive oil

4 Tablespoons chicken Greek seasoning

4 Tablespoons lemon zest

4 (6 oz) skinless boneless chicken breast halves

2 (4 oz) package feta cheese

12 chopped sun dried tomatoes

20 pitted and coarsely chopped kalamata olives (optional)

2 Tablespoons oil from sun dried tomatoes

8 strips of roasted red pepper  


1)   Pre-heat oven to 375°F.

2)   Whisk together lemon juice, olive oil, greek seasoning and lemon zest in bowl.

3)   Pound the chicken breasts between sheets of wax paper or plastic wrap to a thickness of ¼”.

4)   Marinate chicken in lemon marinade for 4 hours. Meanwhile stir oil from sun dried tomatoes in a small bowl. Set aside.

5)   Remove chicken from marinade and shake off excess. Discard the remaining marinade. Divide the feta cheese stuffing mixture evenly onto each piece of chicken. Fold edges of chicken over the filling and secure using toothpicks.

6)   Place chicken into a baking dish, seam-side down and place two roasted pepper strips on each stuffed breast.

7)   Bake until the chicken is no longer pink, about 30 minutes. Remember to remove toothpicks before serving. 

Category: Main Courses