OK.  This is NOW one of my most favorite dishes of the chick-en variety.  It’s also a fave of My Boyfriend and J-GQ.  Plus, it’s easy, quick and low in “cal”, so no worries for you weight watchin’ chicks and dudes.

Usually, when thinking of “stuffing” chicken, I shy away — it just seems too “labor-ish”.  But, with this chicken recipe is simple and oh, so very tasty.

 

Feta and Sundried Tomato Stuffed Chicken Breasts 

Ingredients:

4-5 boneless, skinless chick-en breasts
2-3 ounces Feta cheese
2-3 teaspoons sundried tomatoes in oil, chopped
1/2 teaspoon dried basil (or, 4-5 fresh basil leaves, chopped)
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 “package” (roll) of Ritz Crackers
2 Tablespoons mayonnaise
Non-stick cooking spray

Instructions:

Preheat oven to 425 degrees.

Pull out 4-5 chicken breasts.  I actually like to use the frozen ones in a package – they always turn out very moist.  Make sure they are thawed.

For the stuffing:

Mix together 2-3 ounces of Feta cheese and
2-3 sundried tomatoes (or, about 2 teaspoons), chopped

Add to this:

1/2 teaspoon dried basil (or, 4-5 fresh basil leaves, chopped)
1/8 teaspoon salt
1/8 teaspoon pepper
(You can adjust any of these quantities depending upon taste)

Mix all of this together with a fork until it looks something like this:

Slice each chicken breast 1/2 to 3/4 way through with a sharp knife.

Stuff each breast with some of the stuffing mix (so make sure you divide it up evenly so you have enough for each piece of chicken.)

Close them up and set aside.

Brush each chick-en breast with mayonnaise on each side.

Dip each piece into crushed Ritz crackers and coat each side.  For 4 breasts, I used 1/2 a “roll” package.

Place chick-en into a pie dish sprayed with a non-stick vegetable oil spray, such as “Pam”.  Then, spray the tops of the chick-en with the spray.

Bake for 25 minutes at 425 degrees, until bubbly.

Serve with a nice salad, vegetable or fruit salad and eat.  DE-lish!