Chicken breasts stuffed with feta and sundried tomatoesUser Submitted Recipe
1 cup water
4 tablespoons chopped shallots
8 sun-dried tomatoes
2 garlic cloves, minced
2 1/2 tablespoons balsamic vinegar, divided
1/2 cup crumbled Feta cheese
4 skinless boneless chicken breasts
Heat water until boiling. Combine water and tomatoes; cover and let stand 30 minutes or until soft. Drain and finely chop.
Heat about 1 tablespoon olive oil in a large nonstick skillet. Add shallots and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in ¾ teaspoon vinegar.
Combine tomatoes, shallots and cheese, stirring well.
Cut a horizontal slit through thickest part of each chicken breast. Sprinkle chicken with salt and pepper. Cook over medium-high heat until done. Allow to rest in pan 4-5 minutes and serve with juice drizzled on top.