In a bag of a gallon with closure, mix olive oil, garlic, cilantro and seeds of fennel to create an adobo. With a sharp knife, cut a pocket in each chicken breast of chicken before placing it in the adobo. Refrigerate chicken for a minimum of 2 hours, or all the night. Combine the cheese feta, Sun-dried tomatoes and olive oil to make the filling. Remove the chicken from the marinade and fill the pocket with the mix of cheese feta. Use sticks to make the edges of the bag full closed. Place chicken on Grill and cook until the internal temperature reaches the 165 degrees and already not be color of pink.
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