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+ servings

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Melissa


  • 2 tablespoons diced sun dried tomatoes not oil-packed
  • 4 skinless boneless chicken breasts (about 1 to 1 1/2 lbs)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons softened fat-free cream cheese
  • 1 tablespoon fresh basil diced
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3-4 cups salad greens
  • bottled or homemade vinaigrette


  • Place tomatoes in a small bowl. Add enough boiling water to cover the tomatoes. Let stand for 10 minutes. Drain and pat dry; set aside.
  • Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest part to, but not through, the opposite side. Set aside.
  • In a small bowl combine the feta cheese, cream cheese, basil, and tomatoes. Spoon about 1 rounded tablespoon into the pocket in each chicken breast. Sprinkle the chicken with black pepper.
  • In a large nonstick skillet, heat oil over medium-high heat. Cook chicken in the hot oil for 12-14 minutes or until no pink remains, turning once. Reduce heat to medium if chicken is browning too quickly. Serve chicken with salad greens. Drizzle with vinaigrette dressing.