Greek Feta-Stuffed Chicken with Sun Dried Tomatoes
My feta-addicted husband loves it.
4 bone-in, skin-on chicken breast halves
4 slices (1/4" thick) Feta cheese
1/3 cup olive oil
1/3 - 1/2 cup diced sun-dried tomatoes
4 cloves garlic, chopped
1 1/2 teaspoons dried oregano
2 teaspoons pepper
Preheat oven to 400 degrees F. Place chicken in a roasting pan, and loosen the top skin with your hands, forming a pocket. Stuff each pocket with a piece of Feta cheese.
In a small bowl, mix together olive oil, tomatoes, garlic, oregano and pepper. Spoon evenly over the tops of the chicken. Cover pan with heavy foil and bake 45 - 50 minutes. Remove foil, switch oven to broil and cook chicken until the top is browned. Serves 4.