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Buffalo Persian Feta Stuffed Chicken

Amanda McInerney of www.lambsearsandhoney.com
Use either chicken thigh fillets or breast fillets, but adjust the cooking time accordingly - thighs may take a little longer to cook. The amount of bacon or proscuitto will vary depending upon the size of the fillets. And DON'T forget to remove the toothpicks - you don't want any nasty surprises.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Servings 4 serves

Ingredients
  

  • 4 chicken thigh or breast fillets
  • 150 gms buffalo Persian feta
  • 8 rashers of streaky bacon OR 4 large slices of proscuitto
  • 1 large lemon zested
  • 2-3 Tbsp fresh thyme leaves
  • 1 pinch dried chilli flakes
  • salt
  • pepper

Instructions
 

  • Preheat oven to 200C.
  • Place buffalo Persian feta, herbs, lemon zest, chilli flakes and seasoning to taste in a bowl and blend together with a fork until combined.
  • If using thigh fillets, lay flat side down and spread feta mix over, roll fillets up and secure with toothpicks, then roll 2 slices of bacon or 1 of proscuitto around the outside, securing with toothpicks. If using breast fillets, make a deep slit in the thick part of the fillet and fill with cheese mix, roll with bacon or proscuitto and secure with toothpicks.
  • Place on lined baking tray and bake in hot oven for 25-30 minutes, until bacon is crispy and golden and meat is cooked.
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