Best 9 Feta Stuffed Chicken Breasts Recipes

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**Feta-Stuffed Chicken Breasts: A Culinary Delight for Every Occasion**

Indulge in the delectable flavors of feta-stuffed chicken breasts, a culinary masterpiece that combines the richness of feta cheese with the tender juiciness of chicken. This versatile dish, perfect for both casual family dinners and elegant gatherings, offers a symphony of tastes and textures that will tantalize your palate. Discover the secrets behind creating this succulent dish with our carefully curated collection of recipes, showcasing variations that cater to diverse dietary preferences and culinary skills. From the classic feta-stuffed chicken breasts baked to perfection, to innovative recipes featuring sun-dried tomatoes, spinach, and even a tangy lemon twist, our comprehensive guide provides everything you need to create this delightful dish.

Check out the recipes below so you can choose the best recipe for yourself!

FETA CHEESE AND BACON STUFFED CHICKEN BREASTS



Feta Cheese and Bacon Stuffed Chicken Breasts image

I got this from the South Beach Diet cookbook. I thought it was delicious and very filling. And it really smells up the kitchen nice.

Provided by sheri77

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

8 tablespoons extra virgin olive oil
2 teaspoons lemon juice
4 crushed garlic cloves
1 tablespoon dried oregano
salt and pepper
4 boneless skinless chicken breasts
1/2 cup crumbled reduced-fat feta cheese
1/4 cup chopped turkey bacon (cooked)

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper.
  • Butterfly cut the chicken.
  • mix together feta and bacon.
  • stuff each breast with feta and bacon mixture. secure sides of chicken with toothpicks (if needed).
  • Pour oil mixture over top of breasts.
  • Bake uncovered for 30 - 35 minutes.

Nutrition Facts : Calories 380.2, Fat 30.1, SaturatedFat 4.4, Cholesterol 75.5, Sodium 138.1, Carbohydrate 1.7, Fiber 0.4, Sugar 0.1, Protein 25.3

SUN-DRIED TOMATO PESTO AND FETA STUFFED CHICKEN BREASTS



Sun-Dried Tomato Pesto and Feta Stuffed Chicken Breasts image

This a very simple recipe to throw together and it tastes delicious. I just served ours over a salad but it would also work sliced over pasta with a sauce.

Provided by The Flying Chef

Categories     Chicken Breast

Time 38m

Yield 2 serving(s)

Number Of Ingredients 5

2 chicken breasts
4 sun-dried tomatoes, sliced in half
3 tablespoons sun-dried tomato pesto
80 -100 g feta cheese, sliced (depending on size of breasts)
4 -6 slices prosciutto, to secure chicken (depending on the width of each slice)

Steps:

  • Pre-Heat oven to 180 degrees Celsius.
  • Slice breasts and open out, using a meat mallet pound breasts, until of approximate even thickness.
  • Spread pesto down center of each breast, place sliced sun-dried tomato down the center, top with feta, roll chicken breasts up and secure with prosciutto slices.
  • Place breasts in an oven proof dish, drizzle olive oil over breasts and bake for about 30-35 Min's or until cooked through.

STUFFED CHICKEN BREASTS WITH FETA, SPINACH, AND HAM



Stuffed Chicken Breasts With Feta, Spinach, and Ham image

Make and share this Stuffed Chicken Breasts With Feta, Spinach, and Ham recipe from Food.com.

Provided by CareCook

Categories     Chicken Breast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts, tenderized (butterfly breasts from Alwans, they will tenderize for you)
salt & pepper, to taste
3 ounces reduced-fat cream cheese
1/2 cup feta cheese
1/2 cup baby spinach leaves
8 slices ham, thin

Steps:

  • Season chicken breasts with salt & pepper.
  • In a small bowl, mix together the cream cheese and feta with a fork.
  • Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
  • To Freeze: Wrap individually, label, and freeze.
  • To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.

BACON AND FETA STUFFED CHICKEN BREASTS



Bacon and Feta stuffed chicken breasts image

My daughter, Janice, gave me this recipe. I love feta cheese so I knew that this recipe would be a keeper for me. (I would also add some chopped, squeezed spinach for something different)

Provided by Lucille Hoerle

Categories     Chicken

Time 45m

Number Of Ingredients 5

2 lb chicken breast flattened
salt & pepper to taste
garlic powder to taste
1 Tbsp feta cheese per breast
1 tsp bacon (fried and broken into small pieces) per breast

Steps:

  • 1. On each flattened chicken breast, put on garlic powder, salt and pepper to taste. Put on the feta and then the bacon and roll up and insert a toothpick. Brown slowly in fry pan with some oil. In same pan, add 1 can of chopped tomatoes with the juice to surround the chicken. Sprinkle basil over the breasts and cover and cook for 10 mins or until done.

STUFFED CHICKEN BREASTS WITH ARTICHOKE HEARTS, FETA CHEESE, CAPERS, AND BLACK OLIVES



Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives image

My 8-year-old and I love to cook together; here is one of our family recipes. The recipe calls for the chicken to be marinated for a few days, but that is a viewers' choice.

Provided by JennCD

Categories     World Cuisine Recipes     European     Italian

Time 9h

Yield 4

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
1 (8 ounce) bottle Italian-style salad dressing
½ (14 ounce) can artichoke hearts, drained and chopped
½ (6 ounce) can sliced olives, drained
¼ (4 ounce) jar capers, drained
1 (4 ounce) container crumbled feta cheese

Steps:

  • Place the chicken breast halves into a plastic zipper bag. Shake the bottle of Italian dressing and pour into the bag. Seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with olive oil.
  • Remove the chicken breast halves and shake off excess marinade. Discard the leftover marinade. Place the chicken between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. Roll each chicken breast around the filling and secure with toothpicks. Place the rolled chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

Nutrition Facts : Calories 403.1 calories, Carbohydrate 11.8 g, Cholesterol 89.7 mg, Fat 26.7 g, Fiber 2 g, Protein 29.2 g, SaturatedFat 7.8 g, Sodium 1864.4 mg, Sugar 5.8 g

CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES AND PINE NUTS



CHICKEN BREASTS STUFFED WITH SUN-DRIED TOMATOES, FETA, OLIVES AND PINE NUTS image

Categories     Chicken     Quick & Easy     Dinner

Yield 4 servings

Number Of Ingredients 10

1/2-cup finely chopped red onion
2 tablespoons olive oil
1 1/2 teaspoons minced garlic
1/2 cup pitted Kalamata olives or other brine-cured black olives, cut into thin strips
1/4-cup pine nuts, toasted lightly
1/2-cup drained oil-packed sun dried tomatoes, rinsed, patted dry, and cut into thin strips
1/4 pound Feta cheese, crumbled (about 1 cup)
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh marjoram or 1 teaspoon dried marjoram, crumbled
2 whole boneless chicken breasts with skin, halved

Steps:

  • Preheat oven to 350 F In a large ovenproof skillet cook onion in 1 tablespoon oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Transfer mixture to a bowl and let cool. Stir in olives, pine nuts, tomatoes, cheeses, marjoram, and salt and pepper to taste, stirring until combined. Insert a sharp paring knife into thicker end of each chicken breast half and cut a lengthwise pocket carefully, making it as wide as possible without puncturing sides. Fill each breast half with one fourth of filling. In the cleaned skillet heat remaining 1 tablespoon oil over moderately high heat until hot not not smoking and brown chicken, skin sides down. Leaving chicken skin sides down, transfer skillet to oven and bake until cooked through, about 12 minutes.

HOT JALAPENO PEPPER FETA STUFFED CHICKEN BREASTS



Hot Jalapeno Pepper Feta Stuffed Chicken Breasts image

A combination of my favorite flavors: feta, hot peppers and chicken... my boyfriend actually brought the leftovers to work for lunch (he never brings a lunch!) I've only made this once so far (when I made it up) but plan on making it again soon!

Provided by Tanya Pants

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 cup ricotta cheese
1 cup crumbled feta
1/2 cup chopped hot pepper (I used pickled red jalapenos)
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon black pepper
1 egg
Pam cooking spray
4 flattened chicken breasts
toothpick
olive oil
2 cups rice
1/2 medium onion (chopped)
3 garlic cloves, sliced
2 cups spaghetti sauce, of your preference

Steps:

  • Preheat the oven to 375.
  • Mix the ricotta, feta, hot peppers and spices together.
  • Split the mixture into two bowls.
  • Add the egg to one bowl and mix well.
  • Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep).
  • Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy).
  • Brush some olive oil onto the top of the breasts so they brown better.
  • Place the chicken in the oven for 25 minutes.
  • Make the 2 cups of rice (follow directions on box).
  • Fry the onions in 1 tbsp of olive oil until soft (medium heat).
  • Add the chopped garlic and fry for 3 more minutes.
  • Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too).
  • Mix 1/2 cup of the sauce into the rice (keep simmering the rest).
  • Remove the chicken from the glass dish and place the rice at the bottom.
  • Spread the remaining cheese mixture across the rice.
  • Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot.
  • Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).

Nutrition Facts : Calories 897.2, Fat 32.9, SaturatedFat 15.6, Cholesterol 205.3, Sodium 845, Carbohydrate 93.7, Fiber 3.7, Sugar 9, Protein 52.4

SPINACH & FETA STUFFED CHICKEN BREASTS



SPINACH & FETA STUFFED CHICKEN BREASTS image

Categories     Chicken

Number Of Ingredients 8

6 boneless & skinless chicken breasts
½ cup frozen spinach (one small package) thaw and drain (squeeze) all water from spinach until it forms a ball -no need to chop as it is already chopped
1 Small onion
1-2 cloves of garlic
Pinch salt & pepper
½ cup Feta cheese
¾ cup bread crumbs
1 tbsp dry parsley (I used fresh)

Steps:

  • Cook onion & garlic until transparent in a little olive oil Add thawed spinach and season to taste Remove from heat and set aside (this part can be done ahead) Season both sides of chicken breasts with salt and pepper ( I did this earlier and then put chicken in fridge) JUST BEFORE BAKING- this takes about 5 min or so: Add crumbled Feta cheese to cooled spinach mixture With a sharp knife make a horizontal slit (butterfly) in the chicken breast. Fill the opening with the spinach/feta mixture approx. 1tbsp each depending on the size of the breast. Secure with toothpicks if necessary. If breasts are small: butterfly and put two together Mix dried bread crumbs and parsley together and roll each stuffed breast in the bread crumbs. Oil baking dish - add chicken (I drizzled a little olive oil over the top of the chicken) and bake at 350 degrees for appox 30-35 min. depending on oven - remove tent for 5 min. remove toothpicks and serve.

FETA-STUFFED CHICKEN BREASTS



FETA-STUFFED CHICKEN BREASTS image

Number Of Ingredients 8

1 tablespoon snipped dried tomatoes (not oil-packed)
4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
1/4 cup crumbled feta cheese (1 ounce)
2 tablespoons softened fat-free cream cheese (1 ounce)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 teaspoon ground black pepper
1 teaspoon olive oil or cooking oil
Fresh basil sprigs (optional)

Steps:

  • 1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper. 2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings. Nutrition Facts * Calories168, * Total Fat (g)5, * Saturated Fat (g)2, * Cholesterol (mg)75, * Sodium (mg)221, * Carbohydrate (g)1, * Protein (g)29, * Very Lean Meat (d.e.)4, * Fat (d.e.).5, * Percent Daily Values are based on a 2,000 calorie diet

Tips:

  • To ensure even cooking, use a meat thermometer to check that the internal temperature of the chicken breasts reaches 165°F (74°C) before removing them from the oven.
  • For a crispier crust, brush the chicken breasts with melted butter or olive oil before baking.
  • Feel free to experiment with different types of cheese. Other cheeses that would work well in this recipe include mozzarella, cheddar, or Parmesan.
  • If you don't have any fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh.
  • Serve the chicken breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Feta-stuffed chicken breasts are a delicious and easy-to-make main course that is perfect for any occasion. The combination of tender chicken, creamy feta cheese, and flavorful herbs makes this dish a surefire hit. Plus, it's a great way to get your daily dose of protein and vegetables. So next time you're looking for a quick and easy dinner idea, give feta-stuffed chicken breasts a try. You won't be disappointed!

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