Chicken Fillets Stuffed with Feta Cheese and Herbs | Spekko Rice
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Chicken Fillets Stuffed with Feta Cheese and Herbs

Chicken Fillets Stuffed with Feta Cheese and Herbs

Serve these chicken fillets with a sun dried tomato salsa for the ultimate taste treat. The feta cheese and herbs add a succulence to the roasted fillets.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    200 g feta cheese
    30 ml (2 tbsp) crushed garlic
    30 ml (2 tbsp) Italian mixed herbs
    ½ tsp red chilli flakes
    6 Chicken fillets
    salt and ground black pepper to season
    olive oil
    Spekko Long Grain Parboiled Rice to serve

    For the sundried tomato salsa
    100 g sundried tomatoes
    2 Large round tomatoes, seeds removed then diced
    125 ml (½ cup) black olives, pitted
    45 ml (3 tbsp) olive oil
    30 ml (2 tbsp) chopped fresh parsley
    15 ml (1 tbsp) chopped fresh basil
    30 ml (2 tbsp) lemon juice
    ½ tsp white sugar

Method

    1. Mix together the feta, crushed garlic, mixed herbs and chilli flakes.
    2. Cut a slit into the side of the fillet and season fillet with salt and pepper.
    3. Fill the “pocket” with the feta mixture and close securely with a wooden toothpick.
    4. Drizzle with olive oil, wrap in cling wrap and allow to chill for 6-8 hours.
    5. Make the salsa as follows: Mix together all the ingredients in a ceramic bowl. Cover with cling
    wrap and place in fridge and allow to chill.
    6. Before serving, heat the oven to 180 º C.
    7. Heat olive oil in a pan and brown the fillets on each side over medium heat.
    8. Remove and place on a baking tray, pour over a little olive oil, then cook in for 8-9 minutes.
    9. Serve with sundried tomato salsa and Spekko Rice.