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–+ servings
Amanda McInerney of www.lambsearsandhoney.com

Buffalo Persian Feta Stuffed Chicken

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 serves
Course: Main
Ingredients Method

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

Method
 

  1. Preheat oven to 200C.
  2. Place buffalo Persian feta, herbs, lemon zest, chilli flakes and seasoning to taste in a bowl and blend together with a fork until combined.
  3. 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.
  4. 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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