Feta, spinach and sun-dried tomato stuffed chicken breast
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.
Ingredients
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
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- 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.
- 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.
- 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.
- Wrap each breast with two rashers bacon, and fasten with a skewer underneath.
- 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 & ratings
Average global rating:
(4)
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)
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