Dinner is a time to savour the flavours of the day. Enjoy your Keto Sun-Dried Tomato and Feta Stuffed Chicken, and let it remind you to appreciate the simple pleasures of a delicious meal.
Sun-Dried Tomato and Feta Stuffed Chicken
Recipe By Ketology
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Cooking Time
30 min
Difficulty
Easy
Serves
4
Calories
370
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 cup cream cheese (full-fat)
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- 1. Preheat your oven to 375°F (190°C)
- 2. 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.
- 3. In a skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 4. Add the chopped sun-dried tomatoes to the skillet. Sauté for another 2-3 minutes. Remove from heat.
- 5. 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.
- 6. Stuff each chicken breast with the sun-dried tomato and feta mixture, dividing it evenly among the breasts.
- 7. Place the stuffed chicken breasts in a baking dish. Top each breast with shredded mozzarella cheese.
- 8. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- 9. Garnish with fresh basil if desired.
- 10. Serve your Keto Sun-Dried Tomato and Feta Stuffed Chicken as a flavourful and satisfying meal.
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