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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.
Course
Main
Cuisine
Modern British
Keyword
easy entertaining
Skill Level
Easy
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
287
kcal
Author
Jacqueline Bellefontaine
Ingredients
4
chicken breasts
skinned and boned
100
g
feta cheese
1
tablespoon
olive and sun-dried tomato tapenade
50
g
Pancetta
diced
2
tablespoon
double cream
(optional)
chopped fresh parsley
metric
-
US cups
Instructions
Cut 4 chicken breast almost in half horizontally and open out.
Cut 100g (3½oz) 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.
Dry fry 50g (2oz) diced 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 tablespoon 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 2 tablespoon cream if desired.
Taste and season the sauce. Serve with sauce spooned over the chicken and sprinkled with chopped parsley.
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Notes
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Nutrition
Calories:
287
kcal
|
Carbohydrates:
2
g
|
Protein:
29
g
|
Fat:
17
g
|
Saturated Fat:
7
g
|
Cholesterol:
113
mg
|
Sodium:
525
mg
|
Potassium:
458
mg
|
Sugar:
1
g
|
Vitamin A:
250
IU
|
Vitamin C:
2.1
mg
|
Calcium:
135
mg
|
Iron:
0.7
mg