Project Description

Chicken Breast Stuffed with Herby Fetta

  • Serves 4
  • Preparation time: 15 minutes
  • Cooking time: 15-20 minutes

Free range chicken breast stuffed with Lemnos Smooth Fetta, black pepper and green herbs baked or BBQed and served with a fresh mix of beans, peas and sugar snap peas. Wonderful as a tasty family mid week dinner, or to serve at a dinner party.

Ingredients:

  • 4 medium size free-range chicken breasts
  • 180g Lemnos Smooth Fetta loosely chopped
  • 2 tbs ricotta
  • 2 tbs flat leaved parsley chopped
  • 1 tbs of fresh basil chopped
  • 1 tbs of lemon rind cut in fine strips
  • sprigs of thyme
  • sea salt and freshly ground black pepper
  • extra virgin olive oil

Method:

  1. Preheat oven to 180°C. Or BBQ to medium low heat.
  2. In a medium bowl add chopped Lemnos Smooth Fetta and ricotta, use a fork to mix till smooth. Add parsley, basil, half the lemon rind and thoroughly combine with the fetta mix. Season to taste. Place the chicken breasts on a board and trim off any fat. Cut a deep pocket into the centre of each breast and fill with about a heaped tablespoon of the fetta mix. This is made easy if you use a piping bag.
  3. Pour a little extra virgin olive oil into an ovenproof dish (or metal dish if using a BBQ) big enough to fit the chicken. Place the filled chicken breasts in the dish then drizzle with a little more olive oil, sprinkle with the remaining lemon rind, thyme sprigs, salt and pepper. Bake for about 15-20 minutes until the chicken is cooked right through. Serve with a mix of your favourite green vegetables or a fresh green salad.
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