Fetta and Tomato Chicken Rolls

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    Fetta and Tomato Chicken Rolls

    Fetta and Tomato Chicken Rolls

    (173)
    1hour30min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (173)

    Reviews in English (171)

    by
    94

    Holy cow! This is the most amazing dish I have ever made. And so so easy. Yum. A couple things I did differently: Instead of throwing the remaining marinade out, I poured it in the baking dish. And instead of pounding the chicken, I cut the breasts in half, put the stuffing on top of one half and put the other breast on top of that. Seriously delicious.  -  14 May 2008  (Review from Allrecipes USA and Canada)

    by
    52

    Nice recipe. I added spinach to the filling. Also, I did not bak it but browned it then with some chicken broth, I stirrred the little bits from the pan and simmered for about an hour..You can also add white wine ( or my favourite - sherry )to taste to the sauce as it reduces while cooking. Cover for first 45 min and uncover to let sauce reduce for last 15....much more savory than just baking.  -  07 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    41

    Really really good. I didn't have olives so I added capers to the cheese mix; it was awesome. Was a bit salty and not really cheesy enough for me, next time I think I'll add mozzerella for more creamyness and not add salt to anything.  -  19 Nov 2008  (Review from Allrecipes USA and Canada)

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