Chicken Fillets Stuffed with Feta Cheese and Herbs Served with Sundried Tomato Salsa | Spekko Rice
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Chicken Fillets Stuffed with Feta Cheese and Herbs Served with Sundried Tomato Salsa

Chicken Fillets Stuffed with Feta Cheese and Herbs Served with Sundried Tomato Salsa

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
    olive oil
    salt and ground black pepper to season
    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

    Mix together the feta, crushed garlic, mixed herbs and chilli flakes.
    Cut a slit into the side of the fillet and season fillet with salt and pepper.
    Fill the pocket with the feta mixture and close securely with a wooden toothpick.
    Drizzle with olive oil, wrap in cling wrap and allow to chill for 6-8 hours.
    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.
    Before serving, heat the oven to 180 ºC.
    Heat olive oil in a pan and brown the fillets on each side over medium heat.
    Remove and place on a baking tray, pour over a little olive oil, then cook in a for 8-9 minutes.
    Serve with sundried tomato salsa and Spekko Rice.