Roast chicken breasts with feta, lemon and herbs

Recipe from: 04 February 2011

Ingredients 7
Servings 0
Minutes 5 mins
  • 4
    large free range chicken breasts
  • Stuffing:
  • 2
    feta wheel, crumbled
  • a few sprigs of basil or Italian parsely or both, chopped
  • juice and zest of 1 lemon
  • black pepper
  • 30
    olive oil


5 mins
Preheat the oven to 200°C.
Wash and dry the chicken with paper towel. Loosen (but not break) the skin.
Combine the stuffing ingredients together to form a crumbly paste.
Gently push a generous amount of stuffing under the skin of each breast. Place onto a baking tray.

NOTE: at this stage you could add some par-boiled thinly sliced potatoes in the tray, cover with rack and place breasts on top. The tatoes will get all the flavours from the chicken.
Rub with a little more olive oil and season with just freshly ground black pepper as the feta is salty already.
Roast for 40 minutes.
Serve on a bed of wilted baby spinach with roasted potatoes, couscous or mashed potatoes.
If you prefer chicken breast fillets:
With a bit of butter and oil in a hot pan, brown the breasts briefly on both sides, top each breast with the stuffing and roast in a 200°C oven for 10 minutes, not a minute. Without a topping roast for 8 minutes.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.

Read more on: poultry


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