Sun dried Tomato Feta Chicken

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2


  • 4 oz tomatoes Sun dried
  • 1/2 cup Basil
  • 1 Tablespoon Garlic minced
  • 1/4 Cup Pine Nuts Toasted and Chopped
  • 1/4 Cup Vinegar Balsamic
  • 1/3 Cup Tomatoes Crushed
  • 1/4 Cup Red Wine Cooking
  • 1/2 Cup Olive Oil
  • 1/2 Cup Parmesan Fresh, Grated
  • Kosher Salt
  • 1/3 Cup Feta
  • 2 Chicken Breasts Boneless, Skinless, Pounded Flat


  • Heat oven to 325
  • Place first 7 ingredients in a food processor and process until smooth.
  • Stir in the olive oil and Parmesan and add salt to taste.
  • Spread the pesto evenly over the chicken and sprinkle with feta cheese.
  • Roll the chicken and hold it closed with kitchen twine or toothpicks.
  • Heat a skillet over medium heat with 1 tablespoon olive oil.
  • Salt and pepper the outside of the chicken and cook until browned on each side.
  • Place chicken in a baking dish and cook for 35-40 min or until cooked through!
Nutrition Facts
Sun dried Tomato Feta Chicken
Amount Per Serving (1 g)
Calories 1066 Calories from Fat 747
% Daily Value*
Fat 83g128%
Saturated Fat 17g106%
Cholesterol 184mg61%
Sodium 950mg41%
Potassium 1209mg35%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 64g128%
Vitamin A 1364IU27%
Vitamin C 16mg19%
Calcium 454mg45%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.