Ingredients
-
1/4
-
1
-
1/2
-
1/4
-
1/3
-
4
-
-
-
-
-
-
-
-
-
Directions
Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes, The soaking water from the sun-dried tomatoes can be refrigerated for several days The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes , I had sun-dried tomato pesto on hand so used that to replace the tomatoes and olive oil I flattened each breast made a two breast sandwich with the cheese, etc, dipped them in panko and sauteed them on medium-low heat Then I served each of us 1/2 a sandwich Delicious, Dancer
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Steps
|
1
Done
|
Soak Sun-Dried Tomatoes in Enough Boiling Water to Just Cover Them. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Heat Oil in Nonstick Skillet Over Medium High. |
|
4
Done
|
Add Onion and Cook, Stirring, For 3 to 4 Minutes, or Until Softened. |
|
5
Done
|
Remove Skillet from Heat and Transfer Onions to Small Bowl. |
|
6
Done
|
Drain Tomatoes, Discarding the Soaking Liquid or Reserving It For Another Use. |
|
7
Done
|
Add Chopped Tomatoes to Onions and Stir in Basil and Feta. |
|
8
Done
|
Cut a Horizontal Slit in Each Chicken Breast to Form a Pocket. |
|
9
Done
|
Stuff Each With 1/4 of Cheese Mixture. |
|
10
Done
|
Return Skillet to Medium-High Heat. |
|
11
Done
|
Add the Chicken Breasts and Saute For 6 Minutes. |
|
12
Done
|
Carefully Turn Them and Cook Another 6 Minutes, or Until Chicken Is Cooked Through. |
