- Meat and poultry
- Cuts of chicken
- Chicken breast
- Stuffed chicken breasts
- Spinach stuffed chicken breasts
This recipe was randomly put this together one evening with things I discovered in the fridge. Serve with a green salad for dinner.
50 people made this
- 2 skinless chicken breast fillets
- 4 tablespoons crumbed feta cheese
- 4 tablespoons cream cheese (I used light)
- 50g spinach, chopped
- 4 tablespoons chopped sundried tomatoes
- 1 tablespoon finely chopped onion
- 1 clove crushed garlic
- salt and freshly ground black pepper to taste
- 4 rashers streaky bacon
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Cut all fat off chicken breasts and slice lengthways down the middle of the breast. Careful not to cut all the way through or the stuffing falls out the bottom.
- Mix into a bowl the feta cheese, cream cheese, spinach, sun dried tomatoes, onion, garlic, salt and pepper (all the ingredients except the bacon) until is becomes a paste.
- Spoon the filling into the slices of the chicken breast, doesn't matter if you've added a bit extra to the mix, you can overfill the beasts if need be, the bacon keeps it moist.
- Wrap each breast with two rashers bacon, and fasten with a skewer underneath.
- Place on a parchment-lined baking tray and bake at 180 C / Gas 4 for about 1 hour. Do check in from time to time after 30 minutes as some ovens do vary. The bacon should be reasonably crispy and the chicken will be wonderfully moist inside.
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
This is a fantastic recipe!! I used 4 chicken breast instead of 2.-07 Mar 2015
Makes far too much for 2 chicken breasts, however, it's so delicious I was happy to eat it again the next day! I went posh and used Parma ham, and on the second day added a few flakes of dried chilli.It's so easy to make and turns a plain chicken breast into something special.-16 Mar 2014
Fabulous! We loved this dish. It was easy to prepare and the filling had amazing flavor. Instead of cutting a pocket in the chicken breast - I actually pounded out the chicken breast to about 1/2" thick, put the filling on the thick end and rolled. I then closed the ends with toothpicks. It cooked evenly and stayed moist and juicy. I wasn't crazy about the texture of the bacon, so, next time I will probably partially cook the bacon so it crisps up a little more in the oven.-20 May 2013(Review from this site AU | NZ)