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Feta Stuffed Chicken

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Feta stuffed chicken takes just 15-20 minutes to prepare and less than 30 minutes to cook. It is a simple to make one pot chicken recipe packed full of flavour.  It not only makes a great midweek meal,  it is the perfect recipe for easy entertaining.

feta stuffed chicken shown on a plate

Feta Stuffed Chicken

One of the things I love about this recipe is how easy it is to tweak according to what you have to hand. I originally planned to use some chopped sun-dried tomatoes with the feta but I didn’t have any. I did find a jar of olive and sun-dried tapenade  in the cupboard – as you do! so used that instead.  I only used a little,  the rest was eaten later. Some stirred into pasta and some on toast.  If you don’t have a jar and don’t want to buy one by all means use something else – see my hints tips and variations below. If on the other hand you want to go the whole hog and make your own tapenade you could try Delia’s tapenade of sun dried tomatoes, olive and basil.

Step by Step Feta Stuffed Chicken

 

5 from 2 votes
recipes made easy feta stuffed chicken, on a plate cut open
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Feta Stuffed Chicken
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Tender chicken breasts stuffed with  feta and tapenade. Cooked in one pan this recipe is quick and easy to make and very tasty.  Serve with sautéd or new potatoes and a side vegetable or salad for a delicious satisfying  meal.

Servings: 4
Calories: 287 kcal
Ingredients
  • 4 chicken breasts skinned and boned
  • 100 g feta cheese
  • 1 tbsp olive and sun-dried tomato tapenade
  • 50 g Pancetta diced
  • 2 tbsp double cream (optional)
  • chopped fresh parsley
metric - US cups
Method
  1. Cut the chicken breast almost in half horizontally and open out.
  2. Cut the feta into 4 sticks and place one stick on each chicken breast. Top with a small teaspoonful of tapenade.

  3. Close up the chicken and secure with cocktail sticks.

  4. Fry the pancetta in a pan until crispy and the fat has rendered. Remove from the pan with a draining spoon.

  5. Brown the chicken in the pan then return the pancetta to the pan. Add 2-3 tbsp water. Cover and simmer for 20 minutes or until juices run clear.

  6. Remove from the pan. Increase the heat and boil to reduce the liquid in the pan. Stir in cream if desired.

  7. Taste and season the sauce. Serve with sauce spooned over the chicken and sprinkled with parsley.

Recipe Notes

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

Nutrition Facts
Feta Stuffed Chicken
Amount Per Serving
Calories 287 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 113mg 38%
Sodium 525mg 22%
Potassium 458mg 13%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 29g 58%
Vitamin A 5%
Vitamin C 2.6%
Calcium 13.5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Hint’s, Tips and Variations

  • Use olive tapenade, pesto, red pesto or chopped sun-dried tomatoes in place of the sun-dried tomatoes and olive tapenade.
  • Change the cheese you use;  mozzarella or Emmental work particularly well.
  • I love the extra flavour the pancetta adds, you could use bacon lardons or chopped bacon instead or omit altogether if preferred.
  • If you omit the pancetta add a little stock instead of plain water to add flavour.
  • Taste the sauce before seasoning it may not need any salt.
  • I have listed the cream as optional but I think it is better with, than without.  You could use Cremè Fraïche instead but don’t use single cream as it may curdle.

More Chicken Recipes Made Easy

 

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I am linking this recipe up to this #CookBlogShare week 20

Comments

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  1. This sounds simply delicious!I love tapenade with chicken.Great dinner party dessert,easy to prep beforehand and still impressive!Yummy!xx

    Reply

  4. I can imagine this tastes great with the feta and the sun-dried tomatoes, and it such a quick recipe too!

    Reply

  5. Love this, I’m always trying to find ways to make chicken breast more interesting. I like the idea of using olive tapenade!

    Reply

  6. This looks really delicious. I like the variations you suggest. We always seem to have pesto in the fridge. I will give it a try. Thanks! #CookBlogShare

    Reply

  7. On the top of my list!

    Reply

    • Yes it would for up to 1 month. Defrost, then reheat fully. However I think it would be better fresh. It is a very easy recipe to scale down as the method and cooking time are unaffected by doing so.

      Hope this helps

      Reply