Chicken breasts with goat's feta, semi-dried tomato & basil stuffing

Recipe: Chicken breasts with goat’s feta, semi-dried tomato & basil stuffing


  • 225g marinated goat’s feta, drained
  • 3 tbs chopped marinated semi-dried tomatoes (oil reserved)
  • 2 tbs chopped basil leaves
  • 6 free-range chicken breasts with skin (wingbone attached, optional)
  • 350g vine-ripened truss tomatoes
  • Spinach, orange & macadamia salad, and peas and beans with pistachio pesto (see related recipes), to serve


  1. Preheat oven to 180°C. In a small bowl, mix feta, semi-dried tomatoes and basil together. Season with salt and pepper.
  2. Working from the narrow end of the breast, use your fingers to carefully separate skin from breast to create a pocket. Divide feta mix among breasts, pushing mixture underneath the skin. Place chicken skin-side up in a roasting pan. Rub with reserved oil and season.
  3. Roast in the oven for 20 minutes, then add tomatoes to pan for a further 5 minutes or until chicken is golden and cooked, and tomatoes are softened. Serve with spinach salad and beans and peas.

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)