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From the Publisher
Greek-Style Stuffed Chicken
Preheat oven to 350°F.
Lay chicken breasts on a flat surface. With a sharp knife, butterfly each chicken breast, stopping about 1⁄2” from the edge.
Open each breast like a book and spread with pesto. Top with cheese and sun-dried tomatoes. Fold the breasts closed over the filling. Use toothpicks to hold stuffed breasts shut, if necessary.
Place stuffed breasts in a 9” × 13” baking dish and sprinkle with salt and pepper.
Bake for 35–40 minutes or until the internal temperature reaches 165°F. Serve hot.
1 pound boneless, skinless chicken breasts
2 tablespoons pesto
½ cup crumbled feta cheese
1 (8-ounce) package sun-dried tomatoes
¼ teaspoon salt
½ teaspoon ground black pepper