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Entrée & Main Dish Recipes

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:


Active Time:

20 minutes

Total Time:

1 hour


  • 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


  1. 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.
  2. In bowl, combine feta, cream cheese, red pepper and chopped herbs. Evenly divide cheese mixture among pockets; secure openings with toothpicks.
  3. Transfer to chicken to baking sheet. Roast until no longer pink near bone, 35-40 min. Remove toothpicks before serving.
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