Fetta Stuffed Chicken


  • Balsamic Vinegar
  • Capsicum, Red
  • Chicken Breasts - 1 Per Person
  • Fetta Cheese - 20-30 grams Per Person
  • Lemon Juice - a dash
  • Mushrooms
  • Onion
  • Parsely - small handful
  • Thyme - 1 teaspoon
  • Tomatoes
  • Zucchini

Start the Vegetables

Pre-heat your oven to 200 degrees C. I've added in some suggestions for veggies you can use, but honestly you can use anything you like. Chop everything up into solid chunks and place it into one side of a baking tray (lay down some baking paper in it if you have some).

Drizzle a little balsamic over the top of the veggies, along with a little olive oil, salt and pepper. The veggies can be set to cook for about 15minutes while you prepare the chicken in the meantime...

Prepare the Chicken

We'll start by making the fetta and herb mixture for the chicken, simply crumble the fetta into a bowl, add in a small handful of chopped parsley and the thyme. Add a dash of lemon juice and pepper to taste, and mix it all together with your fingers.

Next, clean off any skin from the chicken, and then carefully cut in half sideways to create a "pocket". Stuff the fetta mixture, evenly, into each chicken breast.

Once the veggies have had their first 15mins of cooking, remove the tray and add the chicken breasts. Sprinkle a little salt and pepper along with a small drizzle of olive oil onto the chicken, and then place the tray back into the oven for another 15-20 minutes (or until cooked).

Fetta Stuffed Chicken
Fetta Stuffed Chicken Fetta Stuffed Chicken Fetta Stuffed Chicken
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Recipe Comments and Tips

The fetta cheese, when baked, gives an excellent taste fto the chicken.

I like to give the tomatoes a generous dose of balsamic vinegar, salt and pepper before roasting, and ensure they are well roasted. Roma tomaotes work well, but any tomatoes can be used. They turn out delicious! I would also reccommend using the pan juices for a sauce of some kind, to make sure the chicken doesn't turn out too dry. - Jackson

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