Feta-Stuffed Chicken

  • Active Time 25m
  • Total Time 55m
  • Rating ****

4 servings

Creamy, tangy feta and roasted red pepper keep these chicken breasts moist while encased in a crunchy seasoned coating of panko crumbs.


  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 1/2 cup feta cheese
  • 1/4 cup diced roasted red pepper
  • 1/2 cup flour
  • 1 egg, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Oil for greasing


Preheat oven to 400 degrees F.

Using a paring knife, cut a large pocket into each chicken breast half, slicing horizontally the length of the thinner side of the breast, being careful not to cut through to the other side.

Fill the cavity of each breast with feta and roasted red pepper. Press the edges down around the filling and secure the sides closed with toothpicks.

Place the flour in a shallow dish, the egg in a shallow bowl and the breadcrumbs in a shallow dish (pie plates work well). Season the breadcrumbs with the Parmesan, oregano, basil, salt and pepper.

Dip each breast in the flour, then the egg and then dredge in the breadcrumbs. Set the breasts on a greased sheet pan.

Place in the oven and bake for about 30 minutes, or until the chicken is cooked through and reaches 170 degrees F on an instant-read thermometer.

Remove the toothpicks and serve.

Recipe reprinted by permission of Cooking.com. All rights reserved.

RecID 10941

Sign Up for Cooking.com Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.

Follow Cooking.com