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Feta and Tomato Stuffed Chicken Breasts ~ {Eat Seasonal}

feta-tomato-stuffed-chicken-breasts

Our tomato plants have not had the best year. I don’t know if it is the drought, the soil they are in, or what but they have grown so slow and hardly produced a single tomato. The weather is already changing to autumn so we’ll be lucky to see the green ones turn red, as they like hot weather for maturing.

Despite our dearth of tomatoes, we’re still making seasonal recipes at home. I got my tomatoes from a can, but you can easily replace with fresh ones instead if you’re garden has been more cooperative this year. {And please tell me all about it so I can live vicariously through you!}

 

Feta and Tomato Stuffed Chicken Breasts

3 large chicken breasts (about 1 1/2 lbs.)
1 can of diced tomatoes, 14 oz. -or- 2 c. of fresh diced tomatoes
1/2 t. oregano
1/2 t. basil
1/8 t. garlic powder
3/4 c. crumbled feta

Preheat oven to 400 degrees F.

Slice chicken breasts lengthwise so there is a horizontal slit down the middle of the breast. Place them in a baking dish.

Mix tomatoes with the seasonings. Spoon some into the slit you’ve made in each chicken breast. If you have more leftover, drizzle it on top, especially the juices. Crumble the feta inside and on top as well.

Cook for 45 minutes, until chicken is no longer pink inside.

Easily doubled!! {or tripled}

5 Thoughts on “Feta and Tomato Stuffed Chicken Breasts ~ {Eat Seasonal}

  1. I will be making this! I love love love feta and basil. Thanks for sharing.

  2. Sounds delicious! I just might have to add it to this week’s menu!

    Our garden has done well this year – I totally credit the dirt Elliot made me buy! We will try to bring you some tomatoes… hopefully in a couple of weeks 🙂

    • We need some of that magic dirt here, then! I just don’t know what the deal is this year. I’ve never had this much trouble with tomatoes before. We would love some of your surplus! 🙂

  3. Pingback: Gathering My Thoughts | 'Muff'in Dome

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