Tonia Buxton

Chicken Stuffed with Feta and Sundried Tomatoes

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

An all-rounder, perfect party food, great for family meals and tasty eaten cold in picnics. It’s a recipe you can prepare well ahead too.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tbsp. olive oil
  • 1 small red pepper, deseeded and finely chopped
  • 4 cloves of garlic, finely chopped
  • 5 large sundried tomatoes, diced
  • 200 g feta cheese, finely crumbled
  • 30 g fresh breadcrumbs (approx. 1 thick slice)
  • 1 tbsp. fresh chopped thyme leaves (or 1 tsp. dried)
  • Sea salt and freshly ground black pepper

Method

  • Preheat the oven to 180°C (fan 160°C) / Gas 4.
  • Lay the chicken breasts between two large sheets of clingfilm. Use a rolling pin to pound them out to approx. 1cm thickness.
  • Heat the olive oil in a pan and cook the pepper and garlic for 2 minutes, just to soften. Set aside to cool.
  • In a bowl, combine the tomatoes, feta, breadcrumbs and thyme. Add the pepper and garlic with some of the pan juices to moisten.
  • Spoon a quarter of the stuffing mix onto each chicken breast, then roll up as tightly as you can, like making a burrito. Use a couple of cocktail sticks or butcher’s string to secure.
  • Place the chicken on a greased baking sheet, and brush with olive oil. Season with a little salt and pepper. Cook for 30–35 minutes. Leave to stand for 5 minutes before slicing through and serving.