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Stuffed chicken breasts

Ingredients 6
Servings 4


  • 4
    chicken breast fillets
  • 100
    feta cheese, crumbled
  • 5
    fresh rosemary, chopped (or more to taste)
  • 1
    punnet baby tomatoes
  • 60
    balsamic vinegar
  • 60
    olive oil


Cut a slit lengthways into the middle of each chicken breast. Mix together the cheese and rosemary and season with salt and freshly ground black pepper, to taste. Spoon into the slit in each chicken breast. Seal the opening with toothpicks. Place in a greased roasting pan. Add the tomatoes to the pan. Drizzle with vinegar and oil and bake in a preheated 180 ºC oven for 20 to 25 minutes, or until chicken is cooked through. Slice and serve with tomatoes. Drizzle with sauce from the pan.

Read more on: poultry  |  bake

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