Transform ordinary chicken with tangy feta and sweet sun-dried tomatoes! Juicy meat bathed in Mediterranean flavors ready in just 35 minutes.

Scale

4 boneless, skinless chicken breasts (about 2 pounds total)

8 oz (225g) feta cheese, crumbled

½ cup (3 oz/85g) sun-dried tomatoes in oil, drained and chopped

3 tablespoons (45ml) olive oil

4 garlic cloves, minced

1 tablespoon (3g) fresh oregano, chopped (or 1 teaspoon dried)

1 tablespoon (3g) fresh thyme leaves (or 1 teaspoon dried)

1 teaspoon (5g) lemon zest

2 tablespoons (30ml) fresh lemon juice

½ teaspoon (3g) salt

¼ teaspoon (1g) black pepper

¼ cup (10g) fresh basil leaves, thinly sliced, for garnish

Butterfly each chicken breast by placing your hand flat on top and carefully slicing horizontally without cutting all the way through. Open each breast like a book.
Mix 2 tablespoons olive oil, garlic, oregano, thyme, lemon zest, lemon juice, salt, and pepper. Pour over chicken, coat evenly, and marinate for 30 minutes to 4 hours.
Preheat oven to 375°F (190°C). Chop sun-dried tomatoes and crumble feta if needed.
Place chicken in a lightly oiled baking dish. Open each piece and distribute sun-dried tomatoes over one side, then sprinkle with most of the feta. Fold the other half over, tucking in edges.
Drizzle with remaining olive oil and sprinkle with reserved feta.
Bake for 25-30 minutes until chicken reaches 160°F (71°C) and feta begins to brown.
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh basil.