Imagine cutting into a perfectly golden chicken breast and revealing a vibrant, colorful filling that bursts with Mediterranean flavors. This isn't just another chicken recipe – it's a culinary journey that transforms an ordinary dinner into an extraordinary dining experience. Packed with fresh zucchini, sweet roasted red peppers, and tangy feta cheese, these stuffed chicken breasts are about to become your new favorite weeknight meal that looks and tastes like it came straight from a gourmet restaurant.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup zucchini, chopped
- 1 cup roasted red peppers, chopped
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through.
- In a medium bowl, combine chopped zucchini, roasted red peppers, crumbled feta cheese, and minced garlic. Mix thoroughly to create the stuffing.
- Season the chicken breasts inside and outside with salt and pepper.
- Generously stuff each chicken breast pocket with the zucchini and roasted red pepper mixture, pressing gently to ensure the filling is compact.
- Secure the opening of each stuffed chicken breast with toothpicks to prevent the filling from falling out during cooking.
- Place the stuffed chicken breasts on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from oven and let rest for 5 minutes. Remove toothpicks before serving.
- Optionally, garnish with fresh herbs like parsley or basil before serving.
Tips
- • Always use a sharp knife when creating the pocket in the chicken breast to ensure a clean cut without tearing the meat. • Make sure to pat the chicken dry before seasoning to help the salt and pepper adhere better. • Don't overstuff the chicken – this can cause the filling to leak during cooking. • Use toothpicks to securely close the chicken breast, but remember to remove them before serving. • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (74°C). • Let the chicken rest for 5 minutes after cooking to allow the juices to redistribute, ensuring a moist and tender result. • For extra flavor, you can briefly broil the chicken for 1-2 minutes at the end to create a golden, slightly crispy top.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 42g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 125mg
