Feta Stuffed Chicken

Feta Stuffed Chicken 1 Feta Stuffed Chicken 2

Before I say anything else, you should know that these pictures do not do this dish justice.  Ya see, I wasn’t paying attention, and I had the heat on the stove up too high.  This meant that the outside of my chicken turned that nice golden brown while the inside of my chicken was still as pink as ever.  So in order to get the inside edible, the outside had to get a lil…well…darker than that nice golden color.  But hey, that happens to every cook at some time or another.  Right?

Regardless of the less-than-enticing picture, this really is a great recipe!  It’s packed with flavor and it’s healthy!  Pretty much the only thing I didn’t love about this recipe is that whenever I cut into it, all the delicious cheese filling would ooze out.  Don’t worry, it didn’t go to waste, but it’s just not ladylike to lick things off plates like that.   Maybe the pockets I cut into the chicken should’ve been deeper?  Or maybe I shouldn’t have put as much in there?  Either way, it was still delicious.  In the end, it was more like a dipping sauce for my chicken rather than the filling for my chicken.

Feta Stuffed Chicken

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Inspired By:  Skinny Mom

Serves: 4

WW Points: 5

1/4 cup crumbled basil-and-tomato feta cheese
2 oz. fat-free cream cheese
4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1/2 cup milk
1/2 cup Italian seasoned breadcrumbs
1 teaspoon olive oil or cooking oil

In a small bowl combine feta cheese and cream cheese; set aside.

Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. If necessary, secure openings with wooden toothpicks.

Pour milk into a shallow bowl and the breadcrumbs into another shallow bowl.  Very carefully, dip each chicken breast into the milk.  Then dip in the breadcrumbs, patting lightly to firmly coat.

In a large nonstick skillet cook chicken in hot oil over medium-high heat (about 12 minutes) or until tender and no longer pink, turning once (reduce heat if chicken browns too quickly).


14 thoughts on “Feta Stuffed Chicken

  1. I made this one last night and it was great! I made a mess stuffing those pockets but the chicken was great. I bookmark your blog and visit it every day. You always have such practical and delicious recipes!!

    • lindsayballen July 31, 2013 at 7:39 pm - Reply Author

      Well thank you! I love getting those encouraging comments! So glad I could provide you with some practical solutions for dinner!

    • lindsayballen September 30, 2013 at 10:34 pm - Reply Author

      It can be cooked in the oven, but there are 2 things you might want to consider. First, you won’t get that nice browned, crispy outside (although, as I mentioned in the post, mine got a little TOO dark). Second, baking it in the oven could cause the underside to get a little soggy as it sits in it’s own juice. That being said, I’m sure it would still taste good, because you can’t go wrong with feta and cream cheese stuffing. If you try it, please let us know how it turns out!

  2. I did try this cooked in the oven in a small juice witth lemon juice and paremesean herb spice and inions and i added a little bit of spinach leaves into the stuffing micture and on the top of the chicken i added a little bit of real helmans with a dash of the parmesean spice again and it was AMAZING !!!!

    • I want to try this recipe but am not good with frying and would like to bake it instead – how long and at what temp did you bake it? Thanks! 🙂

      • lindsayballen February 5, 2015 at 8:22 am - Reply Author

        I would recommend at least searing it a little bit in the pan to make the breadcrumbs nice and golden. Then you could transition it to the oven if you’d like. Depending on the size of your chicken breasts, I’d bake it at 375 for 30-40 mins. Hope that helps!

  3. Hi! Love this recipe! It’s a new favorite!

    I browned it in the skillet with some oil, about 3-4 min per side. Then I baked it at 350 for 30 min. Thanks so much for the great recipe!

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