Saturday Supper: Italian Stuffed Chicken Breasts

This recipe is inspired by one in The South Beach Diet: Supercharged.  I bought it after we got engaged and was pretty hardcore for a while.  Even though now I'm not worried about fitting into a wedding dress, we still make some of the recipes.  And this one was a favorite from the get-go.  The original recipe didn't have enough flavor for our tastes, so this is my edited version.

It sounds harder than it is, I promise.  And since it sounds hard... it makes a great dish for having company over!  { Like maybe for impressing your mother in law. }

Italian Stuffed Chicken Breasts

Serves 4

Ingredients

• 1/2 cup feta cheese { regular or reduced fat }
• 1/3 cup sun-dried tomatoes { the jarred variety, not dry-packed }
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• Freshly ground Black pepper
• Salt
• 2 teaspoons EVOO

Primary Equipment

• Mini food chopper { recommended } or small bowl and a fork
• Garlic press { I know it's a uni-tasker, but I swear by mine }
• Cast iron { recommended } or other ovenproof skillet
• Cutting board and knife

Instructions

• Preheat oven to 425*.
• Chop sun-dried tomatoes into small pieces.
• Combine tomatoes, feta, garlic and Italian seasoning in small chopper or bowl and mix well.  { If using a bowl instead of a chopper, just mash well with a fork until thoroughly combined. }

• Now, butterfly each chicken breast by slicing in from the long edge about three-quarters of the way through.  You're essentially creating a pocket in which to insert the filling.  You'll want an opening large enough to fill by, but leave enough uncut to hold it all in well.

• Fill each chicken breast with one-quarter of the cheese/tomato mixture.  Press edges together to seal.
• Season the exterior of each chicken breast with salt and a generous amount of freshly-ground pepper.

• Heat EVOO in a large, ovenproof skillet over medium-high heat.  I find that cast iron works wonderfully.
• Brown chicken in skillet, about two minutes per side.  { You're not looking to cook it all the way through just yet, only to sear the surface to a nice, golden brown. }

• Transfer skillet to oven and bake for about 20 minutes, until chicken is thoroughly cooked.
• Serve warm and enjoy!  { Psst... leftovers are great cold and sliced on top of a salad with balsamic vinaigrette. }