Cheesy Stuffed Chicken Breasts
With a few flavor-packed ingredients like feta and roasted red pepper, you can take dinner tonight from ho-hum to yum.
Serving Size:
6
Active Time:
20 minutes
Total Time:
1 hour
Ingredients
- 6 bone-in, skin-on chicken breast halves, about 8-oz. each
- ½ tsp. dried thyme
- ¾ cup crumbled feta cheese, about 3 oz.
- 3 oz. cream cheese
- 1 Tbs. chopped drained roasted red peppers, from a jar
- 2 Tbs. chopped mixed fresh herbs such as parsley, thyme and/or rosemary
- Toothpicks
Instructions
- Heat oven to 375°F. Lin rimmed baking sheet with foil. Cut 3”-wide pocket into edge of each breast half, cutting almost to bone. Sprinkle outside of chicken with dried thyme ½ tsp. salt and ¼ tsp. pepper.
- In bowl, combine feta, cream cheese, red pepper and chopped herbs. Evenly divide cheese mixture among pockets; secure openings with toothpicks.
- Transfer to chicken to baking sheet. Roast until no longer pink near bone, 35-40 min. Remove toothpicks before serving.
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