Ingredients
- 2 lb boneless skinless chicken breasts
- ½ cup sun-dried tomatoes chopped (oil-packed, drained)
- ½ cup feta cheese crumbled
- ½ tsp minced garlic or 1 clove fresh garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
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Freezer Prep:
- Place chicken breasts in a freezer-safe container or zip bag.
- In a small bowl, mix together sun-dried tomatoes, feta cheese, minced garlic, olive oil, Italian seasoning, salt, and pepper.
- Spoon the mixture over the chicken. Seal and freeze.
To Cook From Thawed:
- Preheat oven to 375°F.
- Transfer chicken and topping to a 9x13 baking dish and cover tightly with foil.
- Bake for 30–35 minutes until chicken is cooked through.
- Uncover and bake an additional 10–15 minutes until lightly browned on top.
To Cook From Frozen:
- Preheat oven to 375°F.
- Place frozen contents directly into a 9x13 baking dish and cover tightly with foil.
- Bake covered for 55–65 minutes.
- Uncover and bake an additional 10–15 minutes until lightly browned.
Nutrition
Video
Notes
Chicken is done when it reaches an internal temperature of 165°F.
If cooking from frozen and you are short on time, skip uncovering for the last 10–15 minutes — the chicken will still be cooked through and delicious, just without the golden-brown top.
Sun-dried tomatoes: oil-packed work best for this recipe. Drain them well before chopping.
This recipe is 100% Mediterranean diet friendly with no alterations needed.
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