Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts

READY IN: 38mins
Recipe by The Flying Chef

This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

Top Review by Mandy

I love how simple this is but yet it is full of flavour. It was a hit with both hubby and 4 year old DD and goes into my keeper file. Thanks for posting!

Ingredients Nutrition


  1. Pre-Heat oven to 180 degrees Celsius.
  2. Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
  3. Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
  4. Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

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