Chicken breasts stuffed with feta and sundried tomatoes

Submitted by Susan W
Submitted by Susan W
Great dish for guests because it looks a lot more complicated than it really is!




1 cup water 4 tablespoons chopped shallots 8 sun-dried tomatoes 2 garlic cloves, minced 2½ tablespoons balsamic vinegar, divided ½ cup crumbled Feta cheese 4 skinless boneless chicken breasts

Nutritional information

No nutrition information available


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.