Recipe: Mediterranean Stuffed Chicken Breasts
Description: In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. &mdash;Amanda Rochette, Watertown, Massachusetts
Ingredients: [{"text": "1 cup crumbled feta cheese"}, {"text": "1/3 cup chopped oil-packed sun-dried tomatoes"}, {"text": "4 boneless skinless chicken breast halves (6 ounces each)"}, {"text": "2 tablespoons olive oil from sun-dried tomatoes, divided"}, {"text": "1 teaspoon Greek seasoning"}]
Instructions: Preheat oven to 375&deg;. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick.
Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165&deg;. Discard toothpicks before serving.
