Feta and Prosciutto Stuffed Chicken Breasts

130saves
40min


514 people made this

Make this for a special weeknight meal or a dinner party. Feta cheese and prosciutto stuffed chicken breasts baked in lemon and herb olive oil. You can substitute bacon for the prosciutto. The preparation is quick and the oven does the rest. Fabulous!

GILLIANMCLENNAN

Ingredients
Serves: 4 

  • 8 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 4 cloves crushed garlic
  • 1 tablespoon dried oregano
  • salt and freshly ground black pepper to taste
  • 4 skinless, boneless chicken breast fillets
  • 4 slices feta cheese
  • 4 slices prosciutto, fried and drained

Directions
Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Preheat oven to 180 degrees C.
  2. In a small bowl, combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix thoroughly.
  3. Make a slit down 1 side of each chicken breast to form a pocket. Stuff each chicken breast with 1 slice feta cheese and 1 slice prosciutto. Secure open sides with toothpicks. Place chicken in a 23x33cm baking dish and pour oil mixture over chicken.
  4. Bake uncovered in preheated oven for 30 to 35 minutes basting occasionally.

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Reviews (7)

08mango80
26

I used different ingredients. AWESOME!!! I cooked this dish tonight to try it out first before serving it at my coven's winter solstice sacrifice for 12. My dog and I both loved it. He gave it a 8.7 out of 10. =) The only slight changes I made to the recipe was to use crumbled fresh breast milk cheese instead of feta. I just prefer to eat the cheese of my own breast milk; it's smoother and less salty. It worked very well with the congealed goat's blood. I also used 2 rashers of spam per chicken breast - one inside the breast and one to wrap around it for a nice extra flavour and pretty presentation. I marinated the flattened chicken in some vodka first for about an hour and then assembled each breast in the pan, using a skewer to hold it all together. 25 minutes was perfect. After plating the breasts, I sprinkled some broken glass over them for presentation. The chicken came out sooo juicy and tender. I give it a 10 out of 10! - 19 Oct 2012

MEG_IN_KOREA
by
18

Used different ingredients. AMAZING!!! I cooked this dish tonight to try it out first before serving it at my New Year's Eve dinner party for 8. My fiancee and I both loved it. He gave it a 9 out of 10. :-) The only slight changes I made to the recipe was to use crumbled fresh goat cheese instead of feta. I just prefer fresh goat cheese; it's smoother and less salty. It worked very well with the bacon, which was already very salty (I didn't use the additional salt & pepper in the recipe either.) I also used 2 rashers of streaky bacon per chicken breast - one inside the breast and one to wrap around it for a nice extra flavour and pretty presentation. I marinated the flattened chicken in the sauce first for about an hour and then assembled each breast in the pan, using a skewer to hold it all together. 25 minutes was perfect. After plating the breasts, I sprinkled some more of the goat cheese crumbles for presentation. The chicken came out sooo juicy and tender. I give it a 10 out of 10! - 08 Oct 2008

D Tiller
by
12

Used different ingredients. Lovely flavour. Like others I halved the oil and the oregano and used a mild goat cheese. The chicken does not need to be pounded to stuff it - - use a very sharp knife to cut a pocket into the breast, making the entrance hole at the thickest, short side of the breast. Swing the knife inside the breast to enlarge the pocket without making the entrance hole larger. Use one skewer to close the pocket once you have stuffed it. Pan juices were heavenly over some pasta! - 08 Oct 2008

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