Feta-Stuffed Chicken
photo by Lori Mama
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 680.38 g boneless skinless chicken breasts (4 6-oz breasts)
- 113.39 g package crumbled tomato and basil feta cheese, divided
- 236.59 ml breadcrumbs, italian seasoned
- 59.16 ml balsamic vinegar
- 59.16 ml olive oil
- 4 plum tomatoes, sliced
- fresh basil leaf
directions
- Flatten chicken breasts to 1/4 inch thickness. Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks. Coat with the seasoned bread crumbs.
- Place seam side down in a greased 13x9x2 inch baking pan. Sprinkle with the remaining feta cheese.
- Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear. Combine the balsamic vinegar and olive oil, and drizzle over the chicken. Discard the toothpicks. Garnish with sliced plum tomatoes and fresh basil.
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Reviews
-
We really enjoyed this dish! I like the fact that it bakes in the oven while the rest of the meal is prepared. I served with small boiled potatoes (skin-on) turned in butter and basil. When cleaning up after the meal, I saw my little bowl with the olive oil/balsamic vinegar sitting there!! ;-0 So I can attest that the chickent is still very good without this drizzled on top
-
Delicious and very flavorful! DH and I thoroughly enjoyed this chicken tonight - nice and light, but packed with flavor. I only had regular feta, so I mixed in some sundried tomatoes and basil and made my own version of the filling/topping. I had a very large chicken breast so I halved it and then halved each piece again to make 4 pieces -- they were thin enough to not have to pound. Baked the chicken for about 35 minutes and served it with some seasoned green beans on the side. Made for PRMR, December, 2013.
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RECIPE SUBMITTED BY
breezermom
United States