Chicken wrapped around tomato-basil feta cheese--simple, succulent, and sensational.

Feta Chicken

chicken breast

tomato basil feta cheese, crumbled

dry bread crumbs, divided

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.


Place chicken breasts between 2 pieces of  waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.


Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.


Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.


Ok. Great dish. Huge hit. I used past reviews to help me out a little: For the stuffing, I used plain feta and added chopped fresh basil and sundried tomatoes. I used about a teaspoon of oil from the sundried tomato jar and mixed it together (left it crumbly, it wasn't a paste). I breaded the chicken on both sides before stuffing it, folding it over and securing with toothpicks. Drizzled olive oil while baking to brown tops of chicken. It was served with angel hair pasta with a sautee of chopped fresh plum tomatoes, onions, garlic, oregano and fresh chopped basil. Perfect side dish. We're having a dinner party next week and my boyfriend requested this on the menu. Other reviews are correct - it's easy and it definitely looks like you've fussed! FYI: Not the greatest as a microwaved leftover.....

This was really good, but I don't understand how anyone could get a good crust with just 1/4 cup of breadcrumbs.  For 3 large chicken breasts, I had to use 1.5 cups breadcrumbs.  As others had suggested, I seasoned plain breadcrumbs with a 1/2 packet of italian salad dressing mix and some garlic powder.  I sprayed the chicken with cooking spray before popping it into the oven.  It helped keep the crust "crusty" during baking. It stayed in the oven for about 35 minutes, and it was soooo tender!!!

This was very good!  Almost 5 stars.  My husband gobbled his up and was eating pieces off my plate. I had to make changes though - the recipe appeared a bit bland as is.  I took others suggestions and added chopped sundried tomatoes to the feta (I used garlic herb feta, its what I had).  After pounding the chicken, I dipped them in egg and then in a mixture of breadcrumbs/locatelli cheese for flavor.  After securing the stuffed chicken with toothpicks, I sauteed the chicken in a bit of olive oil until lightly browned (but not fully cooked).  I was then able to cover and refrigerate the dish until it was ready to go in the oven. (I love dishes that can do this - very essential with young children!) I drizzled a bit of balsamic vinagrette dressing (compliments the feta perfectly!) over each piece right before it went in the oven, and baked for around 40 min.  Results were tender, juicy, (I was worried this would be dry with no sauce, but it wasnt!) and full of flavor.  If you love feta, then you will love this dish!

I got lazy and just cut a pouch into the side of the chicken breasts and stuffed the feta in.  Turned out very well.  A very easy, quick dinner.  Thanks.

Yum! I followed another reviewer's advice and drizzled a tiny amount of butter over the chicken to help brown the crumbs, and then gave it a quick zap under the broiler.  Everyone loved this one, including my two-year-old and my meat-and-potatoes husband. I served it with couscous with a little tomato and cucumber, cilantro, lemon juice and some of the leftover feta.  It's a hit at my house!

As described, this recipe is easy to prepare, quick, reasonably lo-cal, and tasty. That said, it's easy to improve on. Here's what I like to do --  Filling:It's better with good feta, fresh chopped basil, and chopped oil packed sun-dried tomatoes. Instead of folding, roll the filling up as for Chicken Kiev, which it resembles. Dust with flour, roll in egg, then in Japanese Panko bread crumbs. Lightly brown in butter and oil in an oven proof saute pan, then finish in a 350 degree oven.  This version is somewhat more caloric, but much tastier.

I didn't have tomato-basil feta on hand, just plain feta, sundried tomatoes, and basil.  I combined 3 oz. feta, 1 oz. tomatoes and tsp. dried basil.  I blended this with a fork.  This was for 4 chicken breast halves.  It was awesome!

A nice dish to serve guests.  I drizzled melted butter over the chicken before I put it in the oven, as someone suggested.  This is a versatile recipe.  You could stuff the chicken with sauteed mushrooms and shredded swiss cheese, etc.  You can let your imagination go wild on this recipe!

This was just awesome! I don't cook chicken in the oven very often, because I always seem to overcook it. But, already having a side dish, I needed something to go with it. I used boneless, skinless chicken breasts, only cooking two, for 20 min at 350. I used the tomato basil feta, but added some fresh chopped tomatoes as well. I took the advice of others- when it was almost done I drizzled melted margarine over the bread crumbs, added a little parmesan cheese, and browned it for a few minutes. I also used someone else's advice and marinated the chicken in white wine and garlic for a few hours prior to making. It came out perfect! My fiancee loved it as well. As my side dish I used another recipe found here, called Au Gratin Potatoes, but really it's a hashed brown casserole. Together the two were magnificent!

The recipe was good, but I think would have been better with some other herbs and spices added to enhance the flavor.  I agree, the chicken and the feta was an unexpectedly nice combination.  My guests DID like the chicken, but no raves over this one.  I wish I had taken the suggestions of some of the others who marinated the chicken first--I'd advise anyone thinking about trying this recipe to do that, too.

If you really want this chicken to shine you need to add some more ingredients! 
I added some sharp cheese, fresh tomatoes and chopped garlic to the feta cheese before I rolled it up. Then I put the bread crumbs on the chicken and sprinkle a little feta cheese over the entire pan of chicken.

Now you have amazing taste!


This recipe turned out great.  I used plain fat free feta.  I mixed the cheese with fresh basil, fresh oregano and about 1/3 can of drained petite diced tomatoes.  I stuffed the chicken with the cheese filling and rolled it up with a couple toothpicks and then drenched the chicken roll in egg whites and then in the bread crumbs.  These turned out delicious. I baked them seam side down and they stayed together very nicely.

Great recipe! I added some diced roasted red peppers. Next time I'll try olives. I also just put salt, pepper and italian herbs on the inside of the chicken. Sprinkle the bread crumbs on the top of the breasts - don't bother with the bottom as they just get soggy. I sprayed with cooking spray to get a little crispiness and broiled for a minute or two at the end to brown the bread crumbs. Fabulous, easy and great use of feta!

Excellent Recipe and very delicious!! I served it with Pasta Pomodoro (from this site too). Try browing the chicken after you breaded them it seals them, and the cheese doesn't leak out. Will defintly make again, yummy!!

Awesome dish... Marinaded first in balsamic vinegar, olive oil, basil and garlic.  Added fresh basil into the feta stuffing.  Turned out great!!!

Great recipe; simple and so VERSATILE! I used plain crumbled feta and sprinkled some oregano over that. Also, I seasoned the chicken w/ salt &amp; pepper. So good &amp; so EASY! I should have pounded mine a little bit thinner though - mine were more like 1/2 inch than 1/4 inch. Next time I'll be sure to pound them properly (so the chicken will be even more tender). I'm also going to try this again w/ricotta cheese inside the chicken and top w/ marinara and mozzarella. Found this gem thanks to DavidP's Summer Bites! list. Thanks DavidP &amp; Debbie.

Fantastic recipe! A new family favorite... I've made it twice in 10 days. Last time I was running late so I didn't even bother to pound out the chicken breasts. I just placed the breasts in a greased baking dish, topped with about 1/2 the container of feta cheese (used garlic/herb), covered with bread crumbs and drizzled with olive oil. Wonderful, moist, delicious... I'll make this again and again!

Have made the recipe twice. First time I made it I followed the recipe exactly and both my husband and I thought it was a bit bland. The next time I decide to use plain feta, roasted red peppers, sun dried tomatoes, garlic and fresh basil. This time it came out amazing. Served with rice, a creamy roasted red pepper sauce and a mixed salad. A great base recipe to work on.

Very good and chicken not dry at all! I followed the other reviewers, mixed plain crumbled feta, fresh chopped basil leaves, chopped sun dried tomat and 1 clove of garlic chopped. Season chicken first with salt, pepper and I added parmasean cheese to the italian bread crumbs. I stuffed the chicken, rolled and used toothpicks to secure, dipped in egg and then rolled in breadcrumbs.  Baked 6 of them at 350 for 40min and half way through I took them out and drizzled olive oil over each one of them.  Keeper!

This recipe is the bomb. I try all kinds of chicken recipes for my dad, and he said this was his most favorite. It's so easy but looks so elegant! For compamy, I have hummus and baba ganoush with pita bread for appetizers, Greek salad, and this recipe with greek-style potatoes and steamed asparagus for the main course!

Very good.  I think i may add some spinach and pine nuts next time.

This recipe was delicious, my girlfriend and I really enjoyed it. Considering I'm 24 and I am very new to cooking this was a great easy meal. I took the advice of others and melted butter on top of the chicken prior to adding the breadcrumbs. The chicken came out very juicy and tasty. Thanks Debbie for the recipe, I will be adding this to the handful of items I can make.

Soak chicken in fresh garlic and white wine for 45 minutes before cooking.  Use Italian bread crumbs.

The chicken was so moist and had such a great taste.  I took the others advice and rolled them up and tied them with string.  I also drizzled a little olive oil on the tops ,as suggested, and they came out golden brown.  I can't wait to make it for company!  Very easy to do and looks like you fussed.  Thanks for a great recipe.

My husband loves this recipe. I added garlic, basil, and parmesan cheese to the bread crumbs and drizzeled with butter. The butter and parmesan helped it look a little more appealing.

Yum. I flattened the chicken out and then dipped them in an egg wash. I breaded both sides then added the feta and just a little butter to the center before I rolled them so that when they were cut into it would be moist. It worked and these were delicious!

This was great!  Had to use garlic/herb feta, but added fresh basil leaves.  We rolled it and secured w/ toothpicks and it worked great.  Will definitely make this again!  Thanks for the recipe.

I printed out this recipe for my mom to make. It was quick and easy! When I tried it, I thought it was delicious! I love chicken and feta cheese, and they made an absolutely delicious combination! My sister tried it and loved it too. I even gave a little piece to the dog... she loved it as well. It tastes like something you would get at a restaurant. Delicious! A must-try! Thanks for submitting this, Debbie!

definitely a good basic preparation with  many possible variations.  i made this tonight but with blue cheese and a little extra sharp  cheddar - turned out really nicely.  I do think a more conventional breading (egg/crumbs, or sauteed first) would taste great, but also add lots of fat so if you are trying to keep it healthy, the "breading" given works fine as well.  I will make it again, and keep experimenting with all sorts of stuffings, etc.

Excellent. I seasoned my chicken w/ salt, peper and garlic prior to baking. I also used the recommendation of: pound chicken, lightly flour, dip in egg, add filling, roll in bread crumbs ( I used the Panko Japanese breadcrumb) and secure with a tooth pick. I did use the basil and tomato feta but added my own additional fresh basil and sundried tomatoes for extra flavor. EXCELLENT.

I was hoping I'd like this, but it really came out too dry, and surprisingly not very flavorful.  I like the technique of just folding the chicken breast in half rather than rolling it and having to secure with toothpicks, but I think I like a more melty cheese inside - next time I'd still use the feta but add some fontina, mozzarella or something like that.  I also think this would have been better with just a drizzle of oil or a few little pats of butter on top to help seal the juices in the chicken.

made with fresh basil leaves, very easy to make and tasted fantastic

I love this recipe!!!  What a way to dress up chicken too!!  Easy and fun to make.  I also would suggest making this like a chicken parm.  With a little homemade sauce and some pasta you think you were eating at a 5 star restaurant.  I did anyway!!!  Thanks for sharing!!!

This was delicious! Being Greek, I love all things Feta. I did make some minor changes. Since all I had was plain feta, I put a cube or two in the chicken, wrapped it and closed it with a toothpick, and then put a little hunts tomato basil sauce over the top. I then baked it as suggested and it came out moist and savory. Prep time was a breeze and so was the cleanup.

must be dipped in egg first!  but very moist and good

5 stars for EASY, Healthy, and AMAZING!  I used light feta (plain) and added fresh basil and sun dried tomatoes - very flavorful. Family members loved it. I served it with angel hair pasta tossed with fresh garlic, basil, lemon and olive oil. Thank you for sharing this recipe!

This was really yummy.  My husband was wary of the feta, but we both enjoyed it.  I used fresh basil, sundried tomatoes and plain feta as someone recommended - very good.

Chicken does not brown on top unless you spray with oil or substitute.

I was expecting an amazing dish based on the reviews, but I did not get it! While it wasn't horrible, I wouldn't make it again and I even used reader suggestions like using flavoured breadcrumbs, added olives and sundried tomatoes to the mix and sprayed the top of the chicken with a bit of PAM to assist with browning. I found this dish lacked flavour and leftovers were not all that great.

Tweaked this to perfection! Cooked this exactly like I do our shake and bakes. After pounding the chicken out, threw the bread crumbs and some extra itlian seasonings into a ziplock and coated the chicken. Then folded in the feta. Topped with some olive oil and cooked at 400* for 20-25 mins (keeps the chicken moist while getting cooked all the way through), if bone-in try 40-45 mins. Served over Fettucini Alfredo for some added flavor. Will make again, may add sun-dried tomatoes next time.

My husband really enjoyed this.  I used more feta than what it called for and topped off the chicken breasts with extra feta and seasoning and it was great.

I have to say I agree with the other reviewers: this is a great base recipe.  I combined 4oz lemon herb feta, with 6 sun dried tomatoes in oil, 6 calamata olives, and 3 cloves of garlic in the food processor.  After stuffing the chicken with the cheese mixture, rolling it, and skewering it with toothpicks, I dipped it in egg beaters, flour (seasoned with salt, pepper, garlic powder, and onion flakes), and Italian Shake-n-Bake.  I then baked it on 350 for about 35 minutes and served it with couscous, steamed broccoli, and french bread.  I had some worry that the feta would seep out during the cooking process, but it didn't and the chicken was delicious.  I will definitely make this again.

Awesome chicken! My husband, 5yr old, and 2yr old ate it up. Only think different is I used more bread crumbs because I didnt even measure but I think it was a lot, and then sprayed the tops with butter flavored spray. Had to cook maybe 10 mins longer but it was great. I am having another baby in a month and I am going to prepare this again and put it in the freezer. 

Yummy!!! Made this for dinner tonight (bf LOVED it!). I did modify this to suit our tastes though. Here's what I did: a) instead of spreading 2 T breadcrumbs in the bottom of my baking dish &amp; then sprinkling the remainder over my chx., I comb. 1/4 c. crumbs w/ 1/4 c. grated Parm cheese &amp; coated my 3 chx. breasts  (made 1/2 recipe) liberally w/ the mix.; I then sprinkled what was left on the bottom of my greased baking dish &amp; over my chicken, b) chopped a lg. tomato &amp; comb. it w/ 1.5 T fresh basil, 2 minced garlic cloves, 1/2 T EVOO &amp; 1 T balsamic vinegar; I then topped my chx. breasts w/ the mix. (and remaining feta) during the last 10 min. of baking &amp; c) sprayed ea. chx. breast w/ Pam to ensure even browning (worked very well!). Oh, I had no toothpicks handy, so I took an uncooked spaghetti strand, broke it into 3 pcs. &amp; used them to hold my chx. breasts closed. Oh, &amp; I don't think marinating is necessary (or pan frying), but you can do this if you want to.... I also find that 30 min. isn't enough baking time (mine took 45-50 min.). Be creative. Use a combo of plain feta, fresh basil/tomatoes, sun-dried tomatoes or chopped spinach in place of tomato basil feta - anything goes! This pairs nicely w/ sun-dried tomato basil orzo by kgwen (try it!). This will be a reg. w/ me. Thx. for sharing :)

I've experimented several times with this recipe, and no matter how you do it- it's great! My personal favorite is rolling the chicken around the feta, then rolling it in egg, then rolling it in the bread crumbs or butter cracker crumbs. I think this gives a better coverage of crust. I also like adding spinach, kalamata olives, sun dried tomatoes... this always impresses guests and my husband!

This is SOOOOOO yummy.  Don't change a thing!!!!!!!!

This was easy and delicious.  I actually used blue cheese instead of feta.  Can't wait to try it again with the feta.  My husband loved it.

I hate to review with a changed recipe but I had to try the fresh basil and sundried tomatoes (which I wouldn't have found if someone hadn't put in review :-). I also used garlic herb feta and egg first then bread crumbs with a sprinkle of garlic powder. I had very thick/big chicken breasts so I cut a pocket and stuffed them and had to cook about 45 minutes. 3 men, 1 woman and myself were hugely impressed! Super moist chicken and great flavor! Served with wild rice and sauteed asparagus and onions

I didn't have flavored feta cheese, so I mixed regular feta with sun dried tomato pesto. This added even more flavor.  I drizzled melted butter over the chicken 10 minutes before removing from the oven.  Try to keep all of your chicken breasts the same size so as not to overcook.  Next time I will cover with foil for the first 15-20 minutes. 

VERY DELICIOUS!! I made this for my Dad who I don't see too often and we both LOVED it! I followed the recipe closely except for the folding bit. Instead I rolled it up and stuck a toothpick in it to hold it together. I believe this made the chicken stay moist. A very good base recipe I do  plan on cooking this again and adding my own twists!!

Also served it with Pasta Pomodoro, EXCELLENT!!

Great and easy way to make a boring dinner a little more exciting.  I made a couple of very small changes:  I dipped both sides of the chicken in bread crumbs and then put the feta in.  I added spinach b/c I had a lot to use up.  My husband was so impressed with how quickly I made dinner and how wonderful it was.  Will be making this again.

OK I cant even say I really followed the recipe because I used chicken thighs and even after pounding them they were too small to stuff and fold over so what I did was first, marinated the chicken in itallian dressing for 2 hours, next breaded the chicken in a ziplock bag with bread crums and parmesean cheese, then greased baking pan put chicken on and sprayed cooking oil on the top of the chicken then I placed it in the oven for 30 minutes then added the feta cheese on top of the chicken and some motzerella I had left over from another recipe. Also sprinkled with red pepper. It was great. I will try this again with breasts and try stuffing it. Oh and I also topped with green onion bc thats what I was planning on putting in with the feta cheese.

Great recipe. However I did make some changes. I decided to nix the bread crumbs and just go for some olive oil to coat the chicken. It was wonderful. All of my guests really enjoyed it.

This looked and sounded really good, but when I took my first bite I was really disappointed.  The feta didn't  melt very well in the middle.  I don't think the cooking time was long enough either.  If I try this again, I'll bake the chicken longer and maybe try a different brand of feta cheese.

Very good...would recommend rolling the chicken as others have suggested; secure with toothpicks if necessary to keep the filling in. The tomato/basil feta was really nice in this; I thought it would be too much, flavor-wise, but they complemented the chicken quite well.

I loved this. I did what several other people did- when I tried to roll it - just didn't work very well afer I had lightly browned both sides in butter with bread crumbs on - so just browned in pan- then transferred to baking dish- and put fresh basil, sundried tomatoes and lots of feta on it. Using the Italian bread crumbs is good- gives more flavor. The feta only melts a tiny bit and it adds that nice saltiness to it. This one's a winner!!!!!

I made this recipe for my boyfriend, it turned out great!  I used the sun toms that come in a jar, and also fresh basil.  I would recommend using those ingredients.  I also seasoned the chicken after pounding it out with some black pepper, garlic salt, and a dash of italian seasoning. Also followed others reviews by dipping in egg and then drizzling olive oil on top of bread crumbs. Turned out great!  Also when stuffing the chicken, instead of rolling it, I rolled then pinned up sides with a couple of toothpicks (in the shape of chicken kiev).

This was delish--thanks for sharing! I used panko bread crumbs and added sundried tomatoes to the feta before securing closed with a toothpick!

This was soooo good and sooo simple!  My husband is doing south beach, so instead of bread crumbs I ground up some almonds and rolled the chicken in that instead and sprayed a couple sprays of "I Can't believe it's Not Butter" on top and it was still great!   I have made it the original way as well, and this always tastes great!  Thanks for the recipe!

Whenever I read a recipe similar to this one I ask myself "Where's the sauce?". I decided to make this and see what happened without a sauce. Toward the end of cooking I could see that the chicken had the potential of being dry, so I added a little white wine to the pan. That did the trick. Just enough liquid to make the chicken breasts moist and tasty. Will make again with the addition of wine or something else to add some moisture.

Been making this dish for years. Love it. Love feta. I dredge both sides in bread crumbs so I use more than the recipe states. Then I place in a sprayed 9 x 13. It makes individual servings much easier. I also drizzle with melted butter, as other have suggested. My original recipe cooks at 400 for 25 minutes.

At the recommendation of a friend who made this I added a slice of tomato and a couple spinach leaves on top of the feta before folding the chicken over.  I also sprayed top of chicken with cooking spray before baking - Wonderful - the whole family loved it.

Super easy, super yummy.  Thanks, Debbie!

Delicious!  I couldn't find basil tomato feta cheese, so I used sun dried tomatoes and fresh basil and mixed it with the feta cheese instead.

What a great recipe--tastes great, takes no time at all and involves only three ingredients.  Does it get any better than this?  Only one suggestion, as others have said, it needed to be drizzled w/butter on top so it would brown.  Otherwise pretty bland looking.  Thanks Debbie

This was a great change for chicken.  I used regular feta and crushed butter crackers in place of bread crumbs.  The crackers i seasoned with salt, pepper, and a Greek seasoning.  My husband who can't get enough feta (Greek as he is) loved it.  The only thing I might do next time is marinate the chicken in a Greek dressing to go with the theme and give the chicken a little more flavor.

No one in my house cared for this chicken.  I think I may have over cooked it because it was not juicy at all.  Also, since making this I have decided that I do not care for Feta.  Thanks for the recipe though.

Absolutely wonderful!  The entire family loved it, even the kids!

I would give this chicken 5 stars with my additions. I mixed together some chopped fresh basil leaves, feta cheese and a few tablespoons of jarred bruschetta topping. The bruschetta topping has mostly sundried tomatoes and some onions and seasonings. I had planned to just use sundried tomatoes, but found this instead and it was a better price. I used the plan feta since I was adding all of these fresh ingredients. Next I pounded the chicken, filled them with cheese mixture, and rolled them, connecting with a toothpick. Lastly I rolled in an egg and water mixture, then in seasoned crumbs and baked. I had to bake about 10 minutes longer than the recipe states. Came out perfect! I served with rotini noodles and fresh spaghetti sauce, and a salad. YUM!

This chicken meal was wonderful.  Very easy to make too.  I did however make some changes to the recipe.  I used regular feta and made a pocket in the chicken breast and stuffed it and wrapped it in 2 pieces of bacon...sprinkled bread crumbs on top and the bottom on chicken.  Very good!!!  Will make this again and again.

My high hopes were dashed with one bite of this dish.  My husband didn't even finish his!  It's quite bland, so if you attempt it, flavor it with something (garlic, lemon pepper, or something)!

I cook a lot with feta because I love it.  This was good but very average.  I think it is a good base recipe and could be added too but at is it is rather plain.  The bread crumbs absolutely need a liquid agent such as butter or olive oil otherwise they don't crisp

Delicious.  I added greek seasonings to the chicken.  I also used already prepared feta,rosemary and basil cheese - crumbled and ready in the unique cheese section of the grocery store by the deli.  Very easy to put together.  Once cooked, I put lemon juice on the chicken and served with cous-cous and pepper salad.  Very yummy!

I fixed this for a dinner party and received rave reviews! They all wanted the recipe. It was delicious

My husband and I love this recipe - it is SO easy and delicious. It is incredible tasting for a low fat recipe. Loved the basil-tomato feta taste. Thanks so much for posting this!

I changed this recipe a lot, and it was pretty good.  I used italian seasonings and italian salad dressing on the bread crumbs, and also drizzled olive oil on the chicken. I didn't have tomato-basil feta, and I actually had some pesto on hand so I stuffed the chicken with both pesto and feta.  I served the chicken on a bed of sauteed red peppers, onions, and grape tomatoes, seasoned with italian seasoning and garlic.  It was tasty, and I'd probably make it again... with all of those changes!  The one thing I'd advise anyone is to make sure you put enough feta in... I definitely didn't.

Recipe as stated would be boring and the feta flavor overpowering... but with alterations as other people have suggested to increase the flavor they were very good!

Quick, easy, and delicious!  I don't even like feta and enjoyed this dish.  Chicken came out super moist and full of flavor.

Yummmmmmyyy!!!  I did as others did and added some sun-dried tomatoes, garlic, and spinach.  Another thing that I added to the feta was a couple of artichoke hearts....  YUMMMM.  Delicious!

What a yummy recipe!  I have made this twice, once with chicken, and once with boneless porkchops.  Both were delicious!  I used different flavored fetas, and enjoyed them both.  Thanks for the recipe!

Great recipe when you want something different.  I also used fresh basil and chopped up a small roma tomato and mixed it into the feta cheese.  Quick and easy recipe.

I quite liked this. It was easy, relatively healthy, and tasty. Changes I made based on others reviews:  1. Added fresh chopped basil to the feta (even though it was sundried tomato and basil feta) 2. Brushed the chicken with butter, then dragged in bread crumbs 3. When it was pretty much done, I added one tablespoon of pasta sauce on top and a bit of grated mozza, then baked about 5 mins on broil until the cheese bubbled.  I would do it this way again. Next time, I would probably use less feta; it was a bit feta-heavy for my tastes, but that might be because I just stuffed in as much as I could fit into a pocket in the breast.  Overall, a good recipe for company, I'd say!

This was really good. I used garlic/herb bread crumbs instead. I also drizzled the chicken with olive oil and put pasta sauce in the bottom of the dish. Even my picky fiance liked it. It was very easy too. I will definitely make this again!

So easy and tastes so good!  Made it for a large family gathering, accidently pounded the chicken too thin so it was a bit dry.  Made it again correctly and it was perfect!

This recipe was so easy and SO wonderful. It took me about 5-10 minutes to prep, throw it in the oven and mmmmm. My husband loved it. The tomato basil feta was great and there are so many other flavors too, next time maybe I will try the garlic herb feta, just to try. Definitely recommend this recipe! Thanks Debbie!

Very good... I didn't have feta cheese so I substituted with a mixture of crumbled gorgonzola and kraft singles that I had on hand.  Nice and easy way to jazz up chicken.

Delicious. My husband and my kids loved this and it was so easy.

My Wife and I are not real big on cheeses outside of the normal american, swiss, cheddar.... so we were a little shaky on trying this recipe.  Wow, were we wrong!  It turned out great!  We will definitely have this again but maybe with the addition of a white sauce of some sort.

Make this for family dinners and dinner parties. Everyone is impressed and raves about it!

simply divine! I made this with boneless chicken breasts and with chicken leggt quarters. The recipe seemed more flavorful with the quarters (stuffed feta and fresh basil leaves chopped up under skin) than boneless but the boneless breat version provides more meat, easier to eat etc. The fresh basil jazzed the chicken up. I used Tollhouse crackers to coat the outside as another reviewer suggested. I served with garlic mashed potatoes and green beans/ when I reheated a leftover breat in the microwave for a quick meal I served over spinach, basil, and balsalmic vinegar. Reheated nicely and just as yummy. Thanks.

Fantastic. Very easy to make and a great taste! Even better with fresh basil.

My husband loved this one and I thought it was very good. I did not use crumbled tomato-basil feta, had the block type which I sliced to fit the pounded chicken breasts. Like other reviewers, I dipped the chicken in beaten egg, then Panko, and drizzled with butter before baking. The chicken took about 40 minutes. Definitely will make this one again and might add some sundried tomatoes.

My husband and I really liked this dish. I added a 4.5 oz can of sliced black olives to the feta. The olives added a bit more flavor.

feta chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Author : Allrecipes Member

Ingredients

Instructions

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