This wonderful recipe is easy to make but elegant enough to serve to company. The nice thing about it is you can make it ahead of time for an easy shortcut for your next dinner party. If you are preparing the chicken prior to serving it, stuff the chicken and put the stuffed breasts in the baking dish. Mix 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 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.
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 it inserted in the chicken meat for an accurate reading.
- 4 boneless skinless chicken breasts
- 1/2 cup feta cheese (crumbled)
- 3 tablespoons fresh parsley (chopped)
- 1/2 teaspoon dried oregano leaves
- 2 tablespoons olive oil
- 1 (14-ounce) can diced tomatoes with roasted garlic (undrained)
- 1 (8-ounce) can tomato sauce
- 2 tablespoons cornstarch
- 3 tablespoons Parmesan cheese (grated)
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.
Next, 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 the pocket you made in each chicken breast. Place the chicken in an un-greased 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).
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, or anything else.