Herbed Chicken Stuffed with Feta Cheese and Sun-dried Tomatoes

This recipe works as the previous recipe entry in the archive, Bacon-Wrapped Chicken Breast with Provolone Cheese Stuffing. Chicken breasts are wrapped in a form of fat which seals moisture during the cooking process. As the bacon in the former entry and the chicken skin in this recipe crisp, the fat rendered seeps to the meat making it tender, juicy and flavorful. Also, both chicken packets offer a stuffing of creamy, melted cheeses!

I seasoned the chicken with the kitchen basics: salt and pepper but I also tucked in a sprig of rosemary for an aromatic, lemony touch. As the flavors of garlic are a great compliment to that of rosemary, I also added a dash of it, in ground form. I secured the packet with twine but this step can be missed by carefully positioning the side where the stuffed chicken breast closes and overlaps downwards on the baking dish.

By the way, I am sending this to the 2-year strong Weekend Herb Blogging event masterminded by Kalyn of Kalyn’s Kitchen and hosted this week by Kelly of SOUNDING MY BARBARIC GULP! This is my second entry to the event and what do you know? My first one was Herb-Mustard Cornish Hens using rosemary and garlic as well!

Makes 4 Servings

4 (5 to 6 oz each) chicken breasts, skin-on, boneless
4 tbsps feta cheese, crumbled
4 tbsps sun-dried tomatoes, coarsely chopped
4 sprigs fresh rosemary
salt
freshly-cracked pepper
ground garlic
olive oil or oil from the jar of sun-dried tomatoes

Season chicken breasts with salt, pepper and ground garlic. Position chicken with skin side down on a working surface.

Layer feta cheese and sun-dried tomatoes in the middle and to enclose, pull both sides of chicken breast to center. Repeat Use 6-inch long twines to tie and secure chicken packets. Tuck in sprig of fresh rosemary.

Repeat procedure on all chicken breasts. Carefully place tied packets in a baking dish. Lightly drizzle top of breasts with olive oil or oil from jar of sun-dried tomatoes.

Cover baking dish with foil. Bake at 375 F for around 15 to 20 minutes. Remove foil and return to oven to bake at 400 F until skin crisps and juices from meat runs clear when pricked in the center, around 15 to 20 minutes. Let stand for around 3 to 5 minutes and cut into slices.

 

Chicken and Poultry Recipes in The CookMobile Archive:

Rosemary Chicken

 

 

 

Tinolang Manok (Stewed Chicken in Ginger)