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
Did you try this recipe? How did it go and what do you
think?
Prepared, tried and tested by Melanie Kramar
Nutrition
- Serving Size: 1
- Calories: 748
- Sugar: 12
- Sodium: 1218
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 84
- Fiber: 6
- Protein: 61
- Cholesterol: 252
Keywords: chicken feta sundried tomato
