Feta Chicken

Feta Chicken

Debbie 0

"Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational."

Ingredients 45 m {{adjustedServings}} servings 224 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
  3. Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
  4. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
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Reviews 520

  1. 705 Ratings


Ok. Great dish. Huge hit. I used past reviews to help me out a little: For the stuffing, I used plain feta and added chopped fresh basil and sundried tomatoes. I used about a teaspoon of oil from the sundried tomato jar and mixed it together (left it crumbly, it wasn't a paste). I breaded the chicken on both sides before stuffing it, folding it over and securing with toothpicks. Drizzled olive oil while baking to brown tops of chicken. It was served with angel hair pasta with a sautee of chopped fresh plum tomatoes, onions, garlic, oregano and fresh chopped basil. Perfect side dish. We're having a dinner party next week and my boyfriend requested this on the menu. Other reviews are correct - it's easy and it definitely looks like you've fussed! FYI: Not the greatest as a microwaved leftover.....

Betty Crocker

This was really good, but I don't understand how anyone could get a good crust with just 1/4 cup of breadcrumbs. For 3 large chicken breasts, I had to use 1.5 cups breadcrumbs. As others had suggested, I seasoned plain breadcrumbs with a 1/2 packet of italian salad dressing mix and some garlic powder. I sprayed the chicken with cooking spray before popping it into the oven. It helped keep the crust "crusty" during baking. It stayed in the oven for about 35 minutes, and it was soooo tender!!!


This was very good! Almost 5 stars. My husband gobbled his up and was eating pieces off my plate. I had to make changes though - the recipe appeared a bit bland as is. I took others suggestions and added chopped sundried tomatoes to the feta (I used garlic herb feta, its what I had). After pounding the chicken, I dipped them in egg and then in a mixture of breadcrumbs/locatelli cheese for flavor. After securing the stuffed chicken with toothpicks, I sauteed the chicken in a bit of olive oil until lightly browned (but not fully cooked). I was then able to cover and refrigerate the dish until it was ready to go in the oven. (I love dishes that can do this - very essential with young children!) I drizzled a bit of balsamic vinagrette dressing (compliments the feta perfectly!) over each piece right before it went in the oven, and baked for around 40 min. Results were tender, juicy, (I was worried this would be dry with no sauce, but it wasnt!) and full of flavor. If you love feta, then you will love this dish!