Feta-Stuffed Chicken Recipe

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Feta-Stuffed Chicken Recipe
Feta-Stuffed Chicken Recipe photo by Taste of Home
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Feta-Stuffed Chicken Recipe

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4.5 4 4
Publisher Photo
When my husband and I were first married, I only knew how to make a few meals that we’d rotate throughout the week. After some experimenting, I created this mouthwatering stuffed chicken recipe that’s still a favorite today.—Lisa Herbert, Wadsworth, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 package (4 ounces) crumbled tomato and basil feta cheese, divided
  • 1 cup seasoned bread crumbs
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 4 plum tomatoes, sliced
  • 8 fresh basil leaves

Directions

Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil. Yield: 4 servings.
Originally published as Feta-Stuffed Chicken in Simple & Delicious May/June 2006, p33

Nutritional Facts

1 each: 369 calories, 21g fat (5g saturated fat), 39mg cholesterol, 733mg sodium, 26g carbohydrate (5g sugars, 3g fiber), 18g protein.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 package (4 ounces) crumbled tomato and basil feta cheese, divided
  • 1 cup seasoned bread crumbs
  • 4 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 4 plum tomatoes, sliced
  • 8 fresh basil leaves
  1. Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese.
  2. Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil. Yield: 4 servings.
Originally published as Feta-Stuffed Chicken in Simple & Delicious May/June 2006, p33

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JoanieK53 User ID: 8355717 265105
Reviewed Apr. 24, 2017

"Skip the oil and spray top with Pam cooking spray to cut fat and calories."

MY REVIEW
onlymoira User ID: 4060265 263974
Reviewed Mar. 27, 2017

"VERY tasty, moist and flavorful! I used fresh basil and chopped oil-packed sun dried tomatoes since I could only get plain feta cheese at my local market. Turned out super delicious! Definitely will make again!"

MY REVIEW
TitoElito User ID: 7903368 154614
Reviewed Aug. 2, 2014

"We used tenderloins instead of breast halves, so the feta didn't stuff as well. It was a good and quick, easy recipe. Be sure to have some tomato in each bite for extra flavor!"

MY REVIEW
millieanne User ID: 3525056 83304
Reviewed Aug. 13, 2012

"I added a spoonful of tomato basil sauce and plain feta cheese. Then on top I sprinkled a bit of sauce, then did the bread crumbs, then plain feta. -- Husband really loved it!"

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