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Stuffed Chicken
Breast Recipe

with feta, olives & roasted red pepper


Stuffed Chicken Breast Recipe

Prep Time: 1 hour
Cooking Time: 20 minutes
Serves: 6

This stuffed chicken breast is an elegant crowdpleaser. The Mediterranean stuffing, with briny Kalamata olives, tangy feta and roasted red peppers, boasts tremendous flavor and a creamy texture. Quick enough to cook up on a weeknight, this stuffed chicken breast recipe is also great to serve for entertaining.

With the cheesy stuffing and creamy sauce, a full-bodied white wine is an ideal pairing. While it comes in many styles, Chardonnay offers a rich texture with a kiss of toasty oak that plays well against creamy dishes and sauces. Our 'Steal' wine is from one of our favorite regions for value Chardonnays - Mâcon from Burgundy. Our 'Splurge' hails from California and is a more buttery style that is still deliciously well balanced.

Wine Pairing

2010 La Crema Chardonnay, Sonoma Coast, CA
This is a classic California buttery style, but still with freshness, fruit and balance.
Buy at Wine.com

2011 Bouchard Ainé & Fils
Mâcon-Villages, Burgundy
Creamy and delicate at the same time, with mouthwatering pear and apple flavors. ($14)

Stuffed Chicken Breast Ingredients:

1.5 lbs boneless, skinless chicken breasts
1 jar of marinated roasted red peppers
6 oz feta cheese
2 1/4 cups light cream
1/2 cup pitted kalamata olives
1/2 cup fresh basil leaves
1/4 cup fresh parsley
1 tbsp flour
2 tbsp butter
1 tbsp olive oil

Stuffed Chicken Breast Cooking Directions:

1.) Remove feta cheese from refrigerator 1 hour in advance so it can come to room temperature.

2.) Roughly chop olives, basil and parsley. Preheat oven to 400 degrees.

3.) In a small bowl, mix feta and 1/4 cup of cream until smooth. Mix in olives and basil, and add salt and fresh ground black pepper to taste.

4.) Place chicken breasts in between sheets of plastic wrap, and use a meat mallet to pound to even, 1/4" cutlets.

5.) Spread feta mixture over each cutlet, then top with one roasted pepper fillet and roll up cutlet with stuffing inside. Sprinkle outside of cutlets with salt and fresh pepper.

6.) Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat, then add chicken breasts. Sear for 2 minutes on each side, then move to an oven-safe container. Cook in oven for 10 minutes.

7.) To make sauce, heat remaining butter and flour in a pan over medium-high heat. Stir frequently and let cook to a light golden color, about 3 minutes.

8.) Slowly whisk 2 cups of light cream into pan, mixing vigorously. Add parsley, remaining basil, and season with salt and fresh pepper to taste.

9.) Serve stuffed chicken breast with a drizzle of sauce. Accompany with a vegetable and starch - we like sautéed spinach and roasted fennel!

Next recipe: Braised Lamb with Mint Gremolata


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