Change up your chicken recipe with this delicious feta-stuffed baked chicken in tomato sauce. Although easy to make, this dish is elegant enough to serve to company. And one of the best things about it is that you can make this chicken ahead of time for your next dinner party.
Boneless chicken breasts are filled with an herb-feta mixture and then covered with a tomato sauce and feta and Parmesan cheese. The dish is then baked until bubbling and golden brown. Perfect served over pasta with a green salad on the side.
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 1 (14-ounce) can diced tomatoes with roasted garlic (undrained)
- 1 (8-ounce) can tomato sauce
- 2 tablespoons cornstarch
- 3 tablespoons grated Parmesan cheese
- Optional: 1 pound spaghetti or other type of pasta
Gether the ingredients.
Preheat the oven to 375 F.
In a small bowl, combine the feta cheese, parsley, oregano, and olive oil.
Mix gently until this mixture is well combined.
Cut a 3-inch slit into the thick side of each chicken breast to form a pocket, being careful to not cut completely through the flesh to the other side.
Spoon 1/4 of the filling into each pocket. Place the chicken in an ungreased 2-quart baking dish.
In another small bowl, mix the tomatoes, tomato sauce, and cornstarch.
Pour over the chicken in the baking dish.
Sprinkle the chicken with any leftover feta cheese and the Parmesan cheese.
Bake the chicken for 35 to 45 minutes, or until the chicken is thoroughly cooked to 165 F. Serve the chicken and sauce with spaghetti or another type of pasta.
Always cook chicken to 165 F and test it with a reliable meat thermometer for food safety reasons. When you test the chicken for doneness, make sure that the thermometer is not inserted into the stuffing; you need to place it in the chicken meat for an accurate reading.
If you are preparing the chicken prior to serving it, stuff the chicken and put the stuffed breasts in the baking dish. Combine the tomato sauce mixture just before you want to bake the chicken; otherwise, the cornstarch will break down in the acidic tomato mixture.
If you prefer, try serving this chicken dish with couscous instead of pasta. You can even combine 2 tablespoons of the tomato sauce and 1/2 teaspoon dried oregano with the water you use to prepare the couscous.
Once you have mastered the technique of stuffing the chicken breasts, feel free to experiment with other combinations, including sauteed spinach and cheese, creamy mushroom sauce, diced chorizo, and sauteed onions.
If you don't like feta (or don't have any on hand), you can substitute any kind of cheese you'd like for the feta cheese in this recipe. Even a strong-flavored cheese such as sharp cheddar or gorgonzola will work. Make sure you crumble the cheese into small pieces so it's easy to stuff inside the chicken breasts.