Feta Stuffed Chicken

• 1/4 cup sun-dried tomatoes, drained
• 3.5 oz feta cheese, crumbled
• 4 (4.5 oz) chicken breast fillets, trimmed
• 1 tbsp vegetable or olive oil
• 10.5 oz green beans, topped, halved lengthwise
• 1 tbsp butter
• 1 tbsp fresh flat-leaf parsley leaves, chopped
• None None lemon wedges, to serve

1. Preheat oven to 350u0b0F.
2. Combine sun-dried tomatoes and feta in a small bowl. Using a small sharp knife, cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Stuff with feta mixture and secure with toothpicks.
3. Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 2 mins per side. Transfer to a baking tray. Bake for 10 mins, or until browned and cooked through. Remove toothpicks.
4. Meanwhile, blanch green beans in boiling salted water for 2 mins, or until just tender. Drain. Return to warm pan along with butter and parsley. Toss until butter is melted. Season.
5. Serve chicken with green beans and lemon wedges.

tomatoes, feta cheese, chicken breast fillets, vegetable, green beans, butter, parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27527 (may not work)