Recipes and Cooking Feta-Stuffed Chicken Breasts 3.8 (111) 3 Reviews Cut into one of these succulent chicken pieces and you'll discover a zesty feta cheese, tomato, and basil filling. It's a surprising low-calorie, low-fat option for dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon snipped dried tomatoes (not oil-packed) 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total) ¼ cup crumbled feta cheese (1 ounce) 2 tablespoon softened fat-free cream cheese (1 ounce) 2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed ⅛ teaspoon ground black pepper 1 teaspoon olive oil or cooking oil Fresh basil sprigs (optional) Directions Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. 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 portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings. Print Nutrition Facts (per serving) 168 Calories 5g Fat 1g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 168 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 75mg 25% Sodium 221mg 10% Total Carbohydrate 1g 0% Protein 29g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.