Sun-Dried Tomato and Feta Stuffed Chicken

Preheat your oven to 375°F (190°C)

Butterfly the chicken breasts by slicing them horizontally but not all the way through, creating a pocket. Season both sides with salt and black pepper.

In a skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the chopped sun-dried tomatoes to the skillet. Sauté for another 2-3 minutes. Remove from heat.

In a mixing bowl, combine the cream cheese, crumbled feta cheese, sautéed sun-dried tomatoes, and red pepper flakes (if using). Mix until well combined.

Stuff each chicken breast with the sun-dried tomato and feta mixture, dividing it evenly among the breasts.

Place the stuffed chicken breasts in a baking dish. Top each breast with shredded mozzarella cheese.

Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

Garnish with fresh basil if desired.

Serve your Keto Sun-Dried Tomato and Feta Stuffed Chicken as a flavourful and satisfying meal.