Creamy Feta Stuffed Chicken Breasts

    Creamy Feta Stuffed Chicken Breasts


    282 people made this

    About this recipe: This recipe takes pounded chicken breasts and stuffs them, with a creamy mixture of Feta cheese, cream cheese, garlic and dill, before being baked to perfection.

    Serves: 4 

    • 4 skinless boneless chicken breast fillets, pounded thin
    • 115g cream cheese, softened
    • 85g Feta cheese
    • 1 teaspoon garlic granules
    • 2 teaspoons dried dill
    • 2 tablespoons melted butter
    • salt and pepper to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. TO MAKE FILLING: In a large bowl beat the cream cheese until smooth. Add the Feta cheese, dill and garlic granules. Beat until smooth and creamy.
    3. Put 1/4 of the filling on each breast, then roll and tie the breasts with cooking string to seal. Brush each breast with melted butter and sprinkle with salt and pepper to taste. Bake uncovered in the preheated oven for 20 minutes or until the juices run clear.
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    Reviews in English (278)


    Hi I made this with fresh dill & Fresh Garlic amazing really tasty!!!  -  06 Jul 2010


    This is a great base recipe. I put the feta and cream cheese in a food processor and added fresh spinach, roasted red peppers, garlic, and basil to make a filling with which to stuff the chicken. To the pan, I added about 3 T of extra virgin olive oil and 3 T of lemon juice. I wilted some fresh spinach, added some feta and mixed it with a lemon rice and it was great. My dinner party guests raved over it and couldn't get enough of the "lemon sauce" for the chicken. If you are experienced with roux, you could thicken the lemon-chicken stock after cooking and that would be great, too.  -  23 Nov 2004  (Review from Allrecipes US | Canada)


    I made this for a dinner party. I used toothpicks instead of kitchen string. I also dipped the chicken in melted butter and then rolled in a 2:1 ratio of seasoned bread crumbs and parm cheese. Came out delicious!  -  16 Mar 2001  (Review from Allrecipes US | Canada)

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