Feta Stuffed Chicken Breasts With Sun Dried Tomatoes

Course : Chicken
Serves: 6
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1/2 cup virgin olive oil
1/3 cup finely minced sun dried tomatoes
2 cloves minced garlic -- (elephant is best)
3 teaspoons fresh greek oregano *or*
1 teaspoon dried greek oregano
2 teaspoons fresh cracked black peppercorns
6 medium chicken breasts halves
1 piece fresh goat feta *or* -- (appx 1 inchx2 inch)
1 package feta packed in olive oil and herbs -- (appx 1 inchx2 inch)

Preparation / Directions:

Combine Olive Oil, sundried tomatoes, garlic, oregano and peppercorns in bowl, set aside. Place chicken breasts in baking dish and slip fingers under skin to create a pocket. Stuff pocket with GOAT FETA and spoon olive oil mixture evenly over the tops. Cover pan. Bake at 400 for 50 minutes, remove cover, turn breasts over and broil til lightly browned.


Nutritional Information:

159 Calories (kcal); 18g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium

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