Chicken Stuffed With Feta And Sun Dried Tomatoes

There are so many way to cook chicken, and this has got to be one of the easiest, and the tastiest. Today I have a recipe for Chicken Stuffed With Feta, Sun Dried Tomatoes And Coriander, Wrapped In Bacon. This results in a moist chicken breast. I make variations of this stuffed chicken recipe fairly often. I find it is a great way to make use of ingredients that need using up. We always have chicken in the freezer as it is such a versatile protein. When it comes to feta I prefer the Danish one. I am not a huge fan of goats cheese feta. And I prefer the creamy texture of the Danish feta over the crumbly texture of Greek feta. But this is a personal preference and both will work in this recipe. As far as sun dried tomatoes are concerned, they are a strong ingredient. Use them sparingly so that their flavour does not become the most dominant one in your dish. Coriander is another herb which people either love or hate. I love it, but if you don’t, use basil instead.

Chicken Stuffed With Feta, Sun Dried Tomatoes And Coriander, Wrapped In Bacon
chicken stuffed with feta, sun dried tomatoes and coriander
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Chicken Stuffed with Feta, Sun Dried Tomatoes and Coriander, Wrapped in Bacon

Course: Main Course
Author: an original recipe from Lavender and Lime

Ingredients

  • 2 chicken breast filleted and skinned
  • 30 mls Danish Feta
  • 6 sun dried tomatoes
  • Handful of fresh coriander finely chopped
  • 8 rashers streaky bacon
  • Salt and freshly ground black pepper to season

Instructions

  • Preheat the oven to 180° Celsius
  • between two sheets of cling film, flatten the chicken breasts
  • place 4 rashers of bacon per chicken breast onto cling film
  • then place the chicken breast on top
  • mix together the feta, sun dried tomatoes and coriander
  • season the chicken breasts and layer the feta mix in the middle of the breasts
  • roll firmly using the cling film to help you
  • seal the chicken breasts with the bacon join side down in a pan
  • cook in the oven for 20 - 25 minutes until done
  • serve with brown rice and grilled marrows

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