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Chicken Breasts with Feta and sun-dried tomatoes and cream sauce served in a white platter

Chicken Breasts stuffed with Feta and Sun-dried Tomatoes

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  • Author:
  • Prep Time: 15 minutes
  • Refrigerate: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hours
  • Yield: 3 1x
  • Cuisine: Main Course


FetaΒ cheese has a rich, tangy taste and will add wonderful flavor when stuffingΒ theΒ chicken breastsΒ and additionally it will keep them deliciously moist during cooking.


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


    1. Butterfly chicken breasts.
    2. Cover with cling film and flatten until 1/4″ thick. Season both sides.
    3. Crumble the feta cheese and chop the sundried tomatoes.
    4. Mash the two together with a fork.
    5. Place into the chicken breast and roll-up. Secure with toothpicks.
    6. Coat in flour, dip in beaten egg then press into breadcrumbs, coating evenly.
    7. Refrigerate for 30 minutes.
    8. Heat oil and butter in a pan and fry over moderate until golden.
    9. I served with a cheese sauce to which I added any excess sundried tomato and feta filling.


Prepared, tried and tested by Melanie Kramar

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