Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts are a mouth-watering, flavorful dish that is sure to impress your guests. This recipe features tender chicken breasts that are stuffed with a mixture of sun-dried tomatoes and feta cheese, then cooked to perfection in a Dutch oven. In this article, we will explore the history and ingredients of Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts.
History of Stuffed Chicken Breasts
Stuffed chicken breasts are a popular dish that can be traced back to medieval Europe. During this time, the upper classes would stuff poultry with various fillings, including herbs, nuts, and fruits, to create flavorful and impressive dishes. Today, stuffed chicken breasts are still a popular choice for dinner parties and special occasions, as they are both delicious and elegant.
Ingredients for Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts
To make Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts, you will need the following ingredients:
- Chicken breasts: Choose boneless, skinless chicken breasts that are about 6-8 ounces each.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor.
- Feta cheese: Crumbled feta cheese adds a tangy, salty flavor to the stuffing.
- Salt and pepper: Season the chicken and stuffing with salt and pepper to taste.
- Dutch oven: A Dutch oven is essential for cooking this dish, as it will help to keep the chicken moist and tender.
Tips for Making Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts
Making Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts is relatively simple, but there are a few tips that can help ensure success. Here are some tips to keep in mind when making this dish:
- Pound the chicken breasts: Use a meat mallet or rolling pin to pound the chicken breasts to an even thickness. This will ensure that they cook evenly and are tender and juicy.
- Make the stuffing ahead of time: You can prepare the stuffing up to a day in advance and store it in the refrigerator until ready to use.
- Be careful not to overstuff the chicken: It’s important not to overstuff the chicken breasts, as this can cause them to burst during cooking. Use a toothpick or kitchen twine to secure the chicken breasts closed.
- Sear the chicken breasts: Sear the chicken breasts in the Dutch oven before adding the liquid. This will help to seal in the juices and create a delicious crust on the outside of the chicken.
- Use a meat thermometer: Use a meat thermometer to check the internal temperature of the chicken. The chicken should reach an internal temperature of 165°F.
- Let the chicken rest: Let the chicken rest for a few minutes before slicing and serving. This will allow the juices to redistribute and ensure that the chicken is moist and flavorful.
- Serve with a side dish: Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts pair well with a variety of side dishes, including roasted vegetables, rice, or pasta.
Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts are a delicious and flavorful dish that is perfect for any occasion. By following the tips outlined above and using high-quality ingredients, you can create a dish that is sure to impress your guests.
Dutch Oven Sun-dried Tomato & Feta Stuffed Chicken Breasts
- 12" Dutch Oven
- 4 chicken breasts boneless skinless
- 8.5 oz sun-dried tomatoes julienne cut
- 8 oz feta cheese
- ¼ tsp salt
- ¼ tsp pepper
- In a medium size bowl mix together entire container/block of cheese, and sun-dried tomatoes. Make sure you get all the oil out of the jar and into the bowl as well. Mix well by hand, don't be a baby, really get in there and get those hands dirty.
- Make a 45-degree angle slit from the top right of the breast to the bottom tip. This is your stuffing pocket, now jam as much of the cheese tomato mixture in there as you can, press down on the top of the breast to firmly pack it down. Cover the chicken breasts in whatever is left over of the mixture, salt and pepper the top to taste.
- Place the chicken, topping side up, in a dutch oven or shallow glass pyrex dish. You want to make sure not to put it on a flat surface like a cookie sheet or you're going to get oily chicken juice everywhere. Pop the chicken in the oven at 400 degrees for about 35- 45 minutes or until an internal temperature of 165 is reached. If you feel like you want more of a char on the top, just place under the broiler for a few seconds.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.