Stuffed Chicken Breast With Veggies and Sun-Dried Tomato Recipe

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Stuffed Chicken Breast With Veggies and Sun-Dried Tomato
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  1. Preheat oven to 350 degrees.
  2. Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
  3. Salt and pepper breast on both sides to taste.
  4. Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.
  5. Now add spinach and basil leaves until spinach softens.
  6. Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.
  7. Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.
  8. Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.86 Kcal (1021 kJ)
Calories from fat 160.39 Kcal
% Daily Value*
Total Fat 17.82g 27%
Cholesterol 39.79mg 13%
Sodium 540.58mg 23%
Potassium 476.02mg 10%
Total Carbs 11.42g 4%
Sugars 5.21g 21%
Dietary Fiber 2.8g 11%
Protein 11.08g 22%
Vitamin C 31.6mg 53%
Vitamin A 0.4mg 13%
Iron 2mg 11%
Calcium 252.1mg 25%
Amount Per 100 g
Calories 136.44 Kcal (571 kJ)
Calories from fat 89.74 Kcal
% Daily Value*
Total Fat 9.97g 27%
Cholesterol 22.26mg 13%
Sodium 302.45mg 23%
Potassium 266.33mg 10%
Total Carbs 6.39g 4%
Sugars 2.91g 21%
Dietary Fiber 1.56g 11%
Protein 6.2g 22%
Vitamin C 17.7mg 53%
Vitamin A 0.2mg 13%
Iron 1.1mg 11%
Calcium 141.1mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
  • 7

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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