Chicken Filets With Tomato-Feta Cheese Stuffing

Name: Chicken Filets With Tomato-Feta Cheese Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the marinade:; 3/4 cup scallions, finely chopped; 1 garlic clove, minced; 1/2 cup olive oil; 1 cup dry white wine; black pepper freshly ground; For the stuffing/sauce:; 1/4 cup olive oil; 3/4 cup scallions, finely chopped; 1 garlic clove, minced; 1 tablespoon sun dried tomato paste (or concentrated tomato paste); 1 1/2 lb (700 gr) tomatoes, coarsely chopped, or 1 (14- to 15-oz = 400-500 gr) can whole tomatoes in juice, including juice; 1/3 cup water; 2 teaspoons sugar; 1 small red chili pepper, finely chopped; salt & pepper; 11 oz (300 gr) feta cheese, minced with a fork; 1/2 cup fresh basil leaves, chopped; For the chicken:; 4 medium size boneless chicken breast halves without the skin; a few pointed toothpicks; 2 tablespoons olive oil; salt

Servings: persons

For the marinade:
3/4 cup scallions, finely chopped
1 garlic clove, minced
1/2 cup olive oil
1 cup dry white wine
black pepper freshly ground
For the stuffing/sauce:
1/4 cup olive oil
3/4 cup scallions, finely chopped
1 garlic clove, minced
1 tablespoon sun dried tomato paste (or concentrated tomato paste)
1 1/2 lb (700 gr) tomatoes, coarsely chopped, or 1 (14- to 15-oz = 400-500 gr) can whole tomatoes in juice, including juice
1/3 cup water
2 teaspoons sugar
1 small red chili pepper, finely chopped
salt & pepper
11 oz (300 gr) feta cheese, minced with a fork
1/2 cup fresh basil leaves, chopped
For the chicken:
4 medium size boneless chicken breast halves without the skin
a few pointed toothpicks
2 tablespoons olive oil
salt

1
["Marinade:", "Remove ""tender"" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. Cut a deep pocket horizontally in long curved side of each chicken breast half. Put the chicken and all the marinade ingredients in a sealable plastic bag and refrigerate overnight.", "Sauce:", "In a medium-size saucepan, heat the olive oil over medium heat. Add the scallions and simmer until wilted, about two minutes. Add the garlic and the sun dried tomato paste, stir and cook for another two minutes. Add the tomatoes, water, sugar, chilli pepper and season with salt and pepper. Let simmer until the water evaporates and the sauce is thickened, about 25-30 minutes.", "Turn the heat off and add the crumbled feta cheese. Stir to distribute evenly in the pan so that the sauce takes a creamy texture. Let the sauce cool and add the chopped basil leaves.", "The sauce can be made one day ahead and refrigerated. Actually it is better if made one day ahead, so that the flavors of the ingredients develop to their full extent.", "Chicken:", "Remove the chicken breast halves from the bag and pat them dry. Discard the bag with the marinade. Fill each pocket of the breast halves with 2 tablespoons of the sauce and use pointed toothpicks to close the pockets.", "Heat a well-oiled ridged grill pan or any other pan large enough to accommodate the chicken filets over moderately high heat. Sear the chicken filets max. 2 minutes from each side. Remove the filets from the pan and let cool.", "Preheat the oven to 400o F (200o C). About 25 minutes before you are ready to serve, remove the toothpicks and cut the chicken filets in slices. Place chicken slices carefully in a sheet pan lined with baking paper and season with salt. Bake for 20 minutes, remove from the oven and let stand for 5 minutes. Heat the remaining sauce over moderately low heat and serve with the chicken."]

1036

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the marinade:, 3/4 cup scallions, finely chopped, 1 garlic clove, minced, 1/2 cup olive oil, and more.

Yes, Chicken Filets With Tomato-Feta Cheese Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Filets With Tomato-Feta Cheese Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions