Stuffed Cheese & Tomato Chicken




450 per portion


2 x 200g chicken breasts

50g feta cheese

50g sun-dried tomatoes in oil, drained

50g mozzarella cheese, grated

a pinch of sea salt and ground black pepper

1 tsp dried Italian seasoning

1 tsp olive oil

How To

Preheat oven to 180˚C/350˚F.

Carefully cut a lengthways pocket into each chicken breast, starting at the thickest part.

Stuff the pockets with sun-dried tomatoes, feta, and mozzarella. Seal the chicken with

Season the chicken with salt, pepper and Italian seasoning.

Drizzle with olive oil.

Place onto a foil-lined baking tray.

Bake for 25 minutes or until thoroughly cooked.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

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