Fetta and Tomato Chicken Rolls

Fetta and Tomato Chicken Rolls


163 people made this

Add a little pizzazz to your chicken with this simple recipe that wraps chicken breast around a stuffing of fetta, sun dried tomato and olives.


Serves: 2 

  • Marinade
  • 1/3 cup (85ml) lemon juice
  • 1/3 cup (85ml) extra-virgin olive oil
  • 2 tablespoons Greek seasoning
  • 2 teaspoons lemon rind, grated
  • 2 (170g) skinless, boneless chicken breast halves
  • Stuffing
  • 110g fetta cheese, crumbled
  • 6 chopped sun-dried tomatoes
  • 10 pitted and coarsely chopped kalamata olives (optional)
  • 1 tablespoon oil from the sun-dried tomatoes
  • 4 strips roasted red capsicum

Preparation:30min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hour30min 

  1. Marinade: Whisk together the lemon juice, extra-virgin olive oil, Greek seasoning and lemon rind in a bowl. Pound the chicken breasts between sheets of baking paper or plastic wrap to a thickness of 1/2cm. Marinate the chicken in the lemon marinade at least 30 minutes.
  2. Stuffing: Stir together the fetta cheese, sun-dried tomatoes, kalamata olives and oil in a small bowl; set aside.
  3. To Cook: Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Divide the stuffing mixture onto each piece of chicken. Fold the edges of the chicken over the filling and secure with toothpicks. Place onto a baking dish, seam-side down and place two roasted capsicum strips onto each stuffed breast.
  4. Preheat oven to 180 degrees C.
  5. Bake in an oven preheated to 180 degrees C until the chicken is no longer pink; about 30 minutes. Remember to remove the toothpicks before serving.

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