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
Ingredients
- 2 chicken breasts, filleted and skinned
- 30 g Danish Feta
- 6 sun dried tomatoes
- 10 g fresh coriander, finely chopped
- 8 rashers streaky bacon
- Salt and freshly ground black pepper to season
Method
- 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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Very nice meal Tandy.
thank you!
what a good idea Tandy !
thanks Gaby 🙂