Feta, spinach and sun-dried tomato stuffed chicken breast

    1 hour 20 min

    This recipe was randomly put this together one evening with things I discovered in the fridge. It is now a favourite at home and all my works mates like it as well. Serve with a green salad for dinner.

    56 people made this

    Serves: 2 

    • 2 skinless chicken breast fillets
    • 4 tablespoons crumbed feta cheese
    • 4 tablespoons cream cheese (I used light)
    • 50g spinach, chopped
    • 4 tablespoons chopped sundried tomatoes
    • 1 tablespoon finely chopped onion
    • 1 clove crushed garlic
    • salt and freshly ground black pepper to taste
    • 4 rashers streaky bacon

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Cut all fat off chicken breasts and slice lengthways down the middle of the breast. Careful not to cut all the way through or the stuffing falls out the bottom.
    2. Mix into a bowl the feta cheese, cream cheese, spinach, sun dried tomatoes, onion, garlic, salt and pepper (all the ingredients except the bacon) until is becomes a paste.
    3. Spoon the filling into the slices of the chicken breast, doesn't matter if you've added a bit extra to the mix, you can overfill the beasts if need be, the bacon keeps it moist.
    4. Wrap each breast with two rashers bacon, and fasten with a skewer underneath.
    5. Place on a parchment-lined baking tray and bake at 180 C / Gas 4 for about 1 hour. Do check in from time to time after 30 minutes as some ovens do vary. The bacon should be reasonably crispy and the chicken will be wonderfully moist inside.

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    Reviews in English (3)


    This is a fantastic recipe!! I used 4 chicken breast instead of 2.  -  07 Mar 2015


    Makes far too much for 2 chicken breasts, however, it's so delicious I was happy to eat it again the next day! I went posh and used Parma ham, and on the second day added a few flakes of dried chilli. It's so easy to make and turns a plain chicken breast into something special.  -  16 Mar 2014


    Fabulous! We loved this dish. It was easy to prepare and the filling had amazing flavor. Instead of cutting a pocket in the chicken breast - I actually pounded out the chicken breast to about 1/2" thick, put the filling on the thick end and rolled. I then closed the ends with toothpicks. It cooked evenly and stayed moist and juicy. I wasn't crazy about the texture of the bacon, so, next time I will probably partially cook the bacon so it crisps up a little more in the oven.  -  20 May 2013  (Review from Allrecipes AU | NZ)