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Chicken breast stuffed with feta

Recipe from: 1 September 2010

Ingredients 12
Time 1 hour
  • 4
    chicken breasts (on the bone)
  • Handful
    Italian parsley, chopped
  • 1
    sprig of rosemary
  • Zest of one Lemon
  • 1
    clove of garlic, finely chopped
  • 2
    olive oil
  • 100
    Fairview feta, crumbled
  • 10
  • 2
    vegetable oil
  • 2
    white wine
  • 100
  • Freshly ground salt & pepper


12 mins
Mix the parsley, rosemary, olive oil, lemon juice, garlic and salt & pepper in a dish.
Add the chicken and massage the marinade into the chicken and leave for an hour.
Preheat your oven to 180°C.
In a hot pan, melt the butter and oil.
Once the butter has melted, dry the chicken breasts and pan-fry for 2 minutes on each side.
Remove the chicken breast from the pan and carefully cut a pocket in the centre of the chicken. Do not discard the pan.
Stuff the pocket with the feta and lemon zest, then put the chicken on a baking tray and bake in the oven for 8 minutes.
Whilst chicken is in the oven, return the pan to high heat and add the wine to deglaze the pan, then add the cream and allow to simmer for 2 minutes.
Drizzle the sauce over the hot chicken before serving.

Recipe from Fairview.

Read more on: poultry  |  bake  |  shallow-fry

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