Description
Feta cheese has a rich, tangy taste and will add wonderful flavor when stuffing the chicken breasts and additionally it will keep them deliciously moist during cooking.
Ingredients
Units
Scale
- 3 large chicken breasts
- 1 cup sundried tomatoes
- 3 rounds feta cheese
- 2 eggs, beaten
- 1 1/2 cups seasoned breadcrumbs
- 1 cup seasoned flour
Instructions
-
- Butterfly chicken breasts.
- Cover with cling film and flatten until 1/4″ thick. Season both sides.
- Crumble the feta cheese and chop the sundried tomatoes.
- Mash the two together with a fork.
- Place into the chicken breast and roll-up. Secure with toothpicks.
- Coat in flour, dip in beaten egg then press into breadcrumbs, coating evenly.
- Refrigerate for 30 minutes.
- Heat oil and butter in a pan and fry over moderate until golden.
- I served with a cheese sauce to which I added any excess sundried tomato and feta filling.
Notes
Prepared, tried and tested by Melanie Kramar
