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.