Feta Stuffed Chicken Breasts, served with Sun-Dried Tomato and Kale

At a glance

What stands out: Sun-dried tomato, kale and feta stuffed chicken breasts are impressive enough to serve to guests but straightforward enough to make for weeknight family dinners. The flavors of the stuffing are memorable, so bright and tangy.

How long it takes: 45 minutes
Equipment you’ll need: sharp knife, skillet, small mixing bowl, 9 x 13 inch baking dish
Servings: 4

Often when we develop a new recipe, we're a little hesitant about it. We wait to hear other people’s opinions, we ask Ben what he truly thinks of it, and we critique it carefully myself.

But then there are certain recipes that we're absolutely confident we nailed. Even still, the recipe has to be really something that we feel we knocked out of the park before we give myself a little compliment or let out a “yum” as we take our first bite.

This kale and feta stuffed chicken breasts recipe is one of a standby chicken recipes we've ever made, hands down. There definitely was a “yum” or two escaping our mouth between bites of this flavorful chicken and Ben loved it, too.

Feta Stuffed Chicken Breasts

Elegant but straightforward. Feta stuffed chicken breasts may sound fancy since they’re stuffed but we assure you, just like all our other recipes, these are EASY.

A helpful video. The hardest part is butterflying the chicken breasts, but even that is forgiving. If you’re unfamiliar with the technique, make sure to watch the video in this post. It’s a great visual aid. Don’t worry if you accidentally cut the chicken breasts all the way through. Just place the filling on top of one piece and then layer the other piece on top. Of course, leaving the two pieces attached is ideal because it forms a nice pocket for the filling.

Can be made ahead. These stuffed chicken breasts are reliable for company because you can prep them ahead, and while they bake you can manage the rest of your dinner (or just sip wine with your guests!). They’re also reliable for weeknight meals because they’re that straightforward to mix and so good that you won’t want to save them only for special occasions.

Cooking Tip

Can’t find, don’t want, or don’t like kale? Spinach works evenly in this recipe too. Spinach and feta go so well together!

How it comes together

Make the stuffing. Begin by sautéing the onions, garlic, and baby kale. Stir in sun-dried tomatoes (they’re sweet, chewy, and add great color), baby kale, and salty feta. The filling is flavorful and nutritious.

Butterfly and stuff the chicken breasts. Here’s how we do it to keep things simple. Butterfly all the chicken breasts, leaving them on the cutting board. Spray a baking dish lightly with nonstick cooking spray and set the first chicken breast in the pan. Fill it with about a quarter of the filling and then fold the top half of the chicken breast over the filling.

We repeat this process until they are all full of stuffing. That way you don’t have to transport them to the pan after you stuff them. If you do that, you may lose some of the filling trying to move them.

Bread the chicken. Stir up a simple breading of panko bread crumbs, butter, and dried oregano. Once the chicken breasts are all stuffed and in the pan, sprinkle the panko bread crumb mixture over the top.

Bake. These stuffed chicken breasts only take 30 minutes to bake. It’s SO straightforward. And yet so impressive.

• Yield: 4
• Prep: 15 minutes
• Cook: 30 minutes
• Total: 45 minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• ⅓ cup finely chopped yellow onion ( ½ of a medium onion)
• 1 clove garlic, finely minced
• 1 ½ cups loosely packed baby kale (or baby spinach)
• ½ cup finely diced sun-dried tomatoes, packed in olive oil (drain and pat dry)
• ½ cup crumbled feta cheese
• salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 cup panko breadcrumbs
• 2 teaspoons finely minced fresh oregano (or 1 teaspoon dried)
• 4 boneless skinless chicken breasts, 2 to 2.5 pounds total

Method

1. Preheat the oven to 425°F. Heat olive oil in a medium skillet over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add garlic and cook until fragrant, about one minute. Reduce heat to medium low; add kale and stir until wilted, about 2 to 3 minutes.
2. Transfer mixture to a bowl to cool, then add the sun-dried tomatoes and feta and season with salt and pepper. Mix well.
3. Melt the butter in the same frying pan over medium-low heat, turn off the heat and add panko breadcrumbs and oregano. Toss to combine all ingredients.
4. Spray a 9 × 13 inch baking dish with nonstick cooking spray. Butterfly the chicken breasts (split each chicken breast across but not through and open like a book) Place chicken pieces in baking dish and stuff with sun-dried tomato mixture, letting the stuffing overflow at the edges if needed.
5. Top evenly with the panko breadcrumb mixture. Bake until the juices run clear and internal temperature registers at 165°F, about 25 to 35 minutes.

Notes

Make ahead: The stuffed chicken breasts can be assembled ahead of time. Cover the baking dish and refrigerate up to one day. Bake as instructed, adding 5 minutes to the baking time since the chicken is chilled.