Chicken/ Main Course/ Recipes

Tomato and Feta Stuffed Chicken Breasts

Oh man, do I have the easiest, most delicious, dinner for you tonight. Seriously! I made this chicken the other night as a way to use up whatever I had left in the fridge and it turned out so good. Adam loved it, but that doesn’t come as too much of a surprise. The man would eat a shoe if it was covered in feta.

Plump chicken breasts are stuffed with a Mediterranean-inspired blend of tomatoes and feta cheese, then baked to perfection. If you can even believe it, this recipe only has FOUR ingredients! Told ya it was simple. It’s perfect for a quick weeknight meal or you could jazz it up for company.

To make this, just cook some canned diced tomatoes with a little feta until most of the liquid has absorbed and the mixture is creamy. And when I say a “little” feta, I clearly mean a heaping half cup of feta.

My three cooking rules go as follows — when in doubt, add more feta, booze and garlic salt.

That, my children, is the secret to life.

Friday night dinner is DONE.

I served these with roast brussels and a rosemary quinoa brown rice blend that the folks over at Fair Trade gifted me a couple weeks ago when I had lunch at their office in Oakland. It was the perfect little dinner and incredibly satisfying {especially when followed by banana pudding}.

Happy Friday, friends!

Tomato and Feta Stuffed Chicken Breasts

serves 2-4

Print this Recipe!

Ingredients:

2 large chicken breasts, skin on — about 1.5 lbs

1 cup diced tomatoes with basil, garlic and oregano

1/2 cup crumbled feta cheese

pinch of salt and pepper

Directions:

Preheat oven to 400 degrees. Grease a 8″ baking dish with nonstick spray.

Simmer the diced tomatoes over medium heat for about 10-15 minutes, until most of the liquid has absorbed. Add the feta cheese and stir well to combine. Remove from heat.

Carefully cut a deep pocket in both chicken breasts. Spoon filling in as far back as you can, filling up the pocket completely. Place stuffed chicken breasts in your baking dish and sprinkle each with salt and pepper.

Bake chicken breasts for 40-45 minutes, until skin is golden brown and chicken has cooked through completely.

Time:

1 hour

boyfriend approved quick and easy dinner

November 30, 2012 By jenna

Virtual Coffee Date ELR Holiday Gift Guide 2012

Jacquelyn B

November 30, 2012 at 3:41 am

That looks delicious! Thanks for giving an idea for dinner tonight 🙂

Kathryn

November 30, 2012 at 3:57 am

This is perfect – love these flavours (and I’m totally with Adam on the eating a shoe covered in feta thing).

Angela @ Eat Spin Run Repeat

November 30, 2012 at 4:32 am

Ooh this does sound delicious! Stuffed chicken of any sort is one of my favourite dinners. I usually make it with sauteed mushrooms in white wine, but I’m totally trying your version too! 🙂 Happy Friday!

Kim

November 30, 2012 at 5:22 am

That looks yummy!!!
I love your 3 rules of cooking – especially the feta and booze!!

Joelle (on a pink typewriter)

November 30, 2012 at 5:26 am

This looks soooo yummy!

Michelle @ Eat Move Balance

November 30, 2012 at 5:30 am

I love stuffed chicken breasts. Eating chicken so much can get boring–so stuffing it jazzes it up a bit. I recently did sundried tomatoes and parmesan. This combo looks great, too!

Rachel (Two Healthy Plates)

November 30, 2012 at 5:47 am

I love how simple this recipe is – it looks absolutely delicious!

Liz @ Tip Top Shape

November 30, 2012 at 6:06 am

This is so delicious looking! Great recipe, Jenna!

Alisha @ Alisha's Appetite

November 30, 2012 at 6:25 am

I LOVE feta! Looks delicious!

em @ simplypresent

November 30, 2012 at 6:37 am

Mediterranean-style food is one of my favorites! Gotta love the feta!
It even looks simple enough that I could make it!

Have a great weekend 🙂

Molly@RDexposed

November 30, 2012 at 6:42 am

M boyfriend always cracks open a beer when a pan is getting sticky. It always does the trick!
Side note: taking in your salted caramel chocolate cookie bars to work today!

Bev @ Bev Cooks

November 30, 2012 at 6:45 am

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
GGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG

Alaina @ Fabtastic Eats

November 30, 2012 at 6:52 am

This sounds incredible..I looooooove feta!

Stephanie @ Girl Versus Dough

November 30, 2012 at 7:09 am

Oh, I like your secret to life. 🙂 This looks scrumdiddlyumptious.

amy walters, aDESIGNdock

November 30, 2012 at 7:15 am

Feta…chicken….tomatoes. I love ALL these things 😉

vanillasugarblog

November 30, 2012 at 7:23 am

LOL What Bev said above!!

Jen Papaya

November 30, 2012 at 8:16 am

this looks so perfect for a friday night after a way too long work week

Meg @ In the Kitchen & On the Run

November 30, 2012 at 8:34 am

SO making this tonight. Great idea!

Emily @ Emily Eats and Runs

November 30, 2012 at 8:35 am

This is definitely going on my to-cook list! Thanks!

Becky @ Olives n Wine

November 30, 2012 at 8:39 am

This looks amazing. I’m going to try it tonight and include some kalamata olives in the mix!

Averie @ Averie Cooks

November 30, 2012 at 9:08 am

I love feta & baked tomatoes. Have a great weekend, Jenna!

Amanda @ Once Upon a Recipe

November 30, 2012 at 9:27 am

Holy easy batman! This looks fantastic!
PS. I wholeheartedly agree with your feta philosophy. Especially in salads!

A farmer in the dell

November 30, 2012 at 9:58 am

I love your three rules for cooking. This looks fabulous!

Ali @ WHOLEistically Fit

November 30, 2012 at 10:21 am

This dish looks amazing. I especially love that it looks so gourmet but only has four ingredients! That’s my kind of cooking :D.

kim@hungryhealthygirl

November 30, 2012 at 10:44 am

I love simple chicken recipes! Always great to have new ideas to vary things up!

Caroline L.

November 30, 2012 at 11:38 am

You always come up with the simplest & yummiest looking food! Kudos!

Kari@Loaves n Dishes

November 30, 2012 at 12:36 pm

Anything stuffed looks impressive, yet you’ve made it so simple; love it Jenna!

Nakia

November 30, 2012 at 12:54 pm

That looks absolutely delicious! I love how simple the ingredients are. Those are always the best meals.

Gaby

November 30, 2012 at 12:58 pm

stuffed chicken breasts are my jam!!! I want these stat!

Chelsea @ One Healthy Munchkin

November 30, 2012 at 3:29 pm

Love this! Warm tomatoes + feta is one of my favourite combinations. I bet you and Adam would love this Ellie Krieger recipe too! http://www.foodnetwork.com/recipes/ellie-krieger/baked-shrimp-with-tomatoes-and-feta-recipe/index.html

luv what you do

November 30, 2012 at 5:38 pm

This looks so easy and good! I can’t wait to make it! BTW, just started your book last night. I love your voice and ability to share your story!

Emily @ Life on Food

November 30, 2012 at 6:13 pm

I am kind of like Adam when it comes to feta. This looks amazing to me.

Sara @ Nourish and Flourish

December 1, 2012 at 12:12 am

Easy recipes that make my mouth water also make me extremely happy. This one will be happening very soon. 🙂

Saturday Small Talk « Balance and Blueberries

December 1, 2012 at 6:41 am

[…] and immediately added feta to the grocery list for next week. Eat, Live, Run posted a recipe for Tomato and Feta Stuffed Chicken Breasts. So simple. So amazing. Share this:Like this:LikeBe the first to like […]

Tina | My Life as a Mrs

December 1, 2012 at 7:40 am

oh my goodness… this looks IN.CRED.IBLE.

Katie @ SkinnyMinnieMoves

December 1, 2012 at 8:03 am

My mom made these for me growing up! I miss them! Have to figure out a vegetarian recipe now 🙂

Words Of Deliciousness

December 1, 2012 at 8:43 pm

This chicken breast looks wonderful. The cheese and tomatoes stuffed into a chicken breast perfect dinner idea.

Bekah @ She.Walks.In.Freedom

December 1, 2012 at 11:26 pm

Yum! I’ll have to make this for my college friends! They will love it!

Andrea

December 2, 2012 at 2:57 pm

So I just made this for lunch (early dinner?) today, with roasted cauliflower and a romaine-fennel salad, and it was amazing. The chicken breast came out so tender and flavorful! Please keep up all of these delicious, hearty meals from which you can actually get up and walk 🙂

Julia {The Roasted Root}

December 2, 2012 at 3:44 pm

Ohhhhh Jenna! I love that the ingredient list on for this chicken recipe is short and to the point! It makes this healthy delicious chicken so easy to fashion up after work! My bf would LOVE this chicken too and I’m excited to try it! Like Adam, I’m a big feta lover and this chicken looks addicting! Smart thinking, lady!

Julia

December 2, 2012 at 5:29 pm

This looks delicious! I love feta cheese and like the idea of stuffing the chicken breast with it! Nothing beats getting a taste of it with every bite.

Nikkilooch

December 2, 2012 at 11:43 pm

I made these for dinner last night but with fresh tomatoes instead of canned. So good! Thanks for another great recipe!!!

Tasha@Tashasdish

December 3, 2012 at 11:34 pm

I made this tonight with some frozen tomatoes from my summer garden. I was a little low on feta, so I also added a big dollop of mascarpone cheese, and it was delightful. Thanks for the dinner idea!

Carleton

December 4, 2012 at 11:37 am

I fixed this recipe last night for my husband and we loved it! I added in chopped onions with the tomatoes and then put in spinach with the cheese, it was fantastic!

Yosef - This American Bite

December 4, 2012 at 1:06 pm

Impressive… love this idea. A dairy-free variation might have to make it’s way over to my blog too!

Stuffed |

December 4, 2012 at 5:23 pm

[…] I saw Jenna’s stuffed chicken, I knew I had to make it because I’m a sucker for recipes with only a few ingredients. I […]

Molly

December 10, 2012 at 11:24 am

I made this last night and it was DELISH! My husband is skeptical of anything new and he cleaned his plate!!

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December 12, 2012 at 5:31 am

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December 18, 2012 at 7:36 am

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December 18, 2012 at 8:35 pm

[…] – Tomato and Feta Stuffed Chicken Breasts from Eat, Live […]

Laurie

December 21, 2012 at 10:31 am

Bone in chicken? And skin on?

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December 26, 2012 at 6:11 am

[…] I could make a mock recipe of Jenna’s Tomato & Feta Stuffed Chicken that she posted recently and use goat cheese instead of […]

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January 2, 2013 at 11:23 am

[…] Tomato & Feta Stuffed Chicken Breasts from eatliverun.com (Chicken Breasts $1.99/lb; Del Monte Tomatoes $1.00; Cheese – select varieties $2.99) […]

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January 3, 2013 at 10:59 am

[…] Tomato & Feta Stuffed Chicken Breasts from eatliverun.com (Chicken Breasts $1.99/lb; DiGiornio Cheese B1G1) […]

Talia

January 4, 2013 at 12:07 pm

I made these for dinner a couple weeks back and have to say that i cannot WAIT to make them again! Its amazing how little goes into this and what a tremendous flavor comes out. I had a bit of trouble figuring out how to stuff the chicken at first but once i got that down, i was good to go. SO amazing! Served with buttermilk mashed potatoes and green beans.

Hy-Vee Weekly Meal Planning Ideas, Jan 9-14 | Weekly Ad Meals

January 9, 2013 at 11:55 am

[…] Tomato & Feta Stuffed Chicken Breasts from eatliverun.com (Chicken Breasts $3.99 for 2.5/lb bag – 2 day sale 1/10-11; Athenos Feta Cheese $2.00; Diced Tomatoes 3/$2) […]

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January 23, 2013 at 1:26 pm

[…] Tomato and Feta Stuffed Chicken Breasts from eatliverun.com (Chicken Breasts […]

Samantha

February 12, 2013 at 10:58 am

Is it possible to make this dish with boneless-skinless chicken breasts? or won’t it work?

jenna
February 12, 2013 at 11:32 am
Nope, it should work just fine!

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Kat

May 5, 2013 at 3:32 pm

I added a splash of white wine and green onions to the tomatoes while they cooked, I didn’t have any oregano so just used basil and it smells delicious. Can’t wait to taste it, I know it will be amazing. Can’t miss with feta!

I’m Stuffed: Tomato and Feta Stuffed Chicken Breasts | Foodie Fox

May 22, 2013 at 6:26 pm

[…] Tonight my mom and I decided to follow-up on our chicken paillard success with another chicken dish. This recipe, from the blog Eat, Live, Run capitalizes on its easiness and for the most part this promise held true. We found that this was an ideal recipe to experiment with and so we decided to add spinach, despite the recipe not calling for it. In the comment section, other followers mentioned adding onions among other things to add their own unique spin. Take note that our finished product was a little drier than we would have hoped – the recipe called to bake until “golden brown” at about 45 minutes, but we would suggest a little shorter cook time to avoid this pitfall. We also bought half breasts, instead of whole ones, so we illustrate in our photo below how you can use toothpicks to keep the halves together and fill the inside without losing any of the inside. This recipe can be found at the following link: http://www.eatliverun.com/tomato-and-feta-stuffed-chicken-breasts/ […]