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Stuffed Chicken Breast W/feta Cheese

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“I saw this recipe on a PBS channel here in CA. My family loves it because the cheese makes it taste so tangy. It's ever so simple to make. Tip - here in CA it's much cheaper to buy Feta Cheese at a club. I cook the breast with the skin to keep it moist but we don't eat it because of the fat content.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat Oven to 350 degrees.
  2. Crumble Feta Cheese into a medium sized bowl.
  3. Put Italian Seasoning in palm and crush it as you sprinkle it over the cheese as this releases more flavor.
  4. Add garlic & onion powder, salt & pepper.
  5. Mix together with fork.
  6. Turn the breast so that the thickest part is facing you.
  7. With a sharp knife cut a pocket in the breast - make sure you don't cut all the way through on any of the three sides. You can cut right along the rib which I find is much easier.
  8. Separate the Feta Mixture into 6 equal portions (or whatever amount of breasts you are making). Stuff each portion of the Feta Mixture into the pocket of one breast.
  9. Flatten the mixture by pressing down on the top part of the pocket then slightly pull the top of the pocket over the cheese. As it cooks the meat will contract a little bit and the cheese will 'pop' out. If you don't cover it the cheese will spill out all over the place.
  10. Spray boiler pan with Cooking Spray & place chicken on pan.
  11. Cook for no more than 45 minutes or chicken will be tough & dry.

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