Baked Feta Chicken

I got this recipe off and it makes for such a succulent baked chicken. I’m posting my version of the recipe as this is how I made it. You can find the original which is almost the same here


  • Chicken breasts – boned and skinned
  • Feta Cheese
  • Half a medium tomato, deseeded, chopped finely
  • 1 medium green chilly chopped finely
  • Italian style bread crumbs (I made my own; recipe follows)
  1. Preheat the over to 175degrees celsius and grease a baking tray 
  2. Pound the chicken breasts with a mallet until they are about 1/4th incc thick. Don’t pound to hard or you might end up with holes!
  3. Crumble the feta cheese and toss in the tomatos and green chilly
  4. Place the bread crumbs in a fat dish and place a chicken breast (skin side up) on the bread crumbs. Put the breast skin side down on a flat surface and fill in with feta cheese. Don’t go too generous with the cheese as you are not stuffing a pie here! Remember feta cheese has a very strong flavour! Now roll thie breast side ways and seal with tooth picks (this can be a litle messy). Put the breat back into the bread crumb dish and roll it around to cover it. Place the stuffed breast into the baking tray and drizzle with a little olive oil or butter. Repeat the same for all the breasts.
  5. Bake for 25-30 minutes in the oven until pinkishness is gone and juices run clear. The bread crumbs on the top will have browned.

Seasoned bread crumbs:

  • 4 slices of stale bread
  • 1/2 t salt
  • 1/2 t black pepper
  • 1/2 t garlic powder
  • 1/2 t oregano

I toasted about 4 pieces of bread on a grill until they were lightly browned. Then I tore them up and put about 1 torn bread piece a time into the chopper for about a minute (the bread crumbs tend to get stuk so you will need to open up and dislodge them from time to time). You’ve seen bread crumbs, you want these to be of the same consistency. When all the bread has been chopped into crumbs put around a quarter cup of it back into the chopper and add the salt, pepper, garlic powder and oregano and run the chopper for 30 seconds. Put the seasoned crumbs with the rest and mix with a fork.

This makes enough to coat 8 chicken breasts.



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