Quick Weeknight Meal: Tomato & Feta Stuffed Chicken Breasts

Quick Weeknight Meal: Tomato & Feta Stuffed Chicken Breasts

Raise your hand if you know those nights when you walk in the door after a long day and instantly regret not picking up food on the way home.  Spoiler alert: my hand is up.

Here’s an easy weeknight meal with only THREE ingredients (well, 5, if you count s&p) that still packs a whole lotta flavor.  I think the key is using fire roasted tomatoes with green chiles which you can pick up at your local Trader Joes.

I served these with a giant salad (translation: I was lazy), but it’d be delicious with roasted veggies and some brown rice.  Enjoy!

Tomato & Feta Stuffed Chicken Breasts
Adapted from Eat Live Run

2 chicken breasts (the bigger the better), skin on (I went with skinless since that’s what I could find)
1 cup fire roasted tomatoes with green chiles (this is my favorite, but the original recipe called for the kind with basil, garlic and oregano)
1/2 low fat crumbled feta cheese
salt & pepper for seasoning

*I like to double this recipe and have leftovers for lunch the next day.

Preheat your oven to 400 degrees.  Spray an 8×8 baking dish, or a 9×13 dish if you’re using 4 breasts, with nonstick spray.

Cook the tomatoes and their juices over medium heat for about 10 minutes until the juices absorb.  IMG_6753

Add the feta into the pan and stir.  Remove from heat.IMG_6759

Cut a deep pocket in each breast, being careful not to pierce through the other side.  Let’s be honest – I still have not mastered this.  Do the best you can.  Divide tomato & feta mixture and stuff those babies as much as you can with spoon.  Sprinkle the tops with salt & pepper.

Bake for 40-45 minutes.


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