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Feta Stuffed Chicken

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 287kcal
Author Jacqueline Bellefontaine


  • 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


  • Cut the chicken breast almost in half horizontally and open out.
  • Cut the feta into 4 sticks and place one stick on each chicken breast. Top with a small teaspoonful of tapenade.
  • Close up the chicken and secure with cocktail sticks.
  • Fry the pancetta in a pan until crispy and the fat has rendered. Remove from the pan with a draining spoon.
  • 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.
  • Remove from the pan. Increase the heat and boil to reduce the liquid in the pan. Stir in cream if desired.
  • Taste and season the sauce. Serve with sauce spooned over the chicken and sprinkled with parsley.


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


Calories: 287kcal | Carbohydrates: 2g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 525mg | Potassium: 458mg | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 2.1mg | Calcium: 135mg | Iron: 0.7mg