Spinach and Feta Stuffed Chicken Breast

    25 minutes

    This stuffed chicken breast recipe creates a really easy and yummy dish. It is very popular in my little restaurant and sells out fast. I hope you enjoy:)

    40 people made this

    Serves: 1 

    • 1 chicken breast fillet
    • 1/2 cup chopped spinach
    • 1 tablespoon chopped coriander
    • 1/2 teaspoon crushed garlic
    • 1 tablespoon olive oil
    • 75g feta, crumbled
    • 1 teaspoon cracked black pepper
    • Creamy sauce
    • 5g butter
    • 1/2 teaspoon crushed garlic
    • 1/2 teaspoon Dijion mustard
    • 1 cup cooking cream
    • 1 tablespoon chopped chives
    • salt and black pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Using a small paring knife, cut into chicken breast starting from the side, running the knife gently just under the surface, not all the way through, to create a pocket (this takes a little practice but a toothpick can fix your mistakes).
    2. Combine spinach, coriander, garlic, olive oil, feta and pepper into a bowl and mix well. Gently press stuffing into pocket in chicken, as much as will fit without splitting. Secure the hole with toothpick.
    3. Add the breast to a well oiled hot frypan and sear both sides; reduce heat and cook with a lid on for 4-5 minutes or until cooked through.
    4. Make creamy sauce

    5. Melt butter in a small saucepan over medium heat. Add garlic and mustard and cook for 1 minute. Add cream and chives and simmer for 2-3 minutes or until sauce thickens slightly. Season with salt and pepper.
    6. Slice chicken and serve topped with sauce ..yummo!


    Also works well on the cooler side of a bbq under a lid:)

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    Reviews in English (5)


    Used different ingredients. I used chicken thigh and rolled the stuffing. I finished it off in the oven to make sure it was cooked. Worked a treat  -  17 Jan 2011


    One word...YUM!  -  11 Apr 2015


    excellent dish! i varied the stuffing slightly by adding finely chopped spring onions. I also seasoned the outside of the chicken, seared it in a fry pan and finished it off in a slow oven covered with foil. I will definately be making it again.  -  21 May 2014