The neighborhood Thai restaurant where my family and I used to order this dish closed down for an undisclosed reason (despite the fact that they were frequently busy). I therefore made the decision to make this classic dish at home. According to my husband, it’s just like the restaurant—possibly even better? Please take note that while some individuals enjoy eating ginger, others only enjoy its flavor. This dish yields wonderful leftovers, and you can simply double it to serve a larger gathering.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 skinless, boneless chicken breast halves
- 6 ounces tomato basil feta cheese, crumbled
- ¼ cup Italian-style dry bread crumbs, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
- Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
- Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 5 g |
| Sodium | 481 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I used thighs and should have pounded them thinner so they’d roll or fold better. I breaded and seared them first, then stuffed the feta with sundried tomatoes. I wish I had put more feta in each piece as we could barely taste that. Tasty enough, but not amazing.
Very tasty. Per comments I mixed reg feta with sundried tomatoes and a little of the oil, seasoned the chicken with oregano and fresh pepper, and drizzled chicken with olive oil before bread crumbs and baking.
Overall, this recipe is just ok. I suppose it is good for picky eaters. It’s fairly unoffending as it’s rather bland. I think it needed something to bind the breadcrumbs to the chicken. I also wasn’t a fan of the tomato basil feta. I couldn’t really taste the difference from regular feta.
Very good! Because I only had plain Feta cheese on hand, so I improvised by using fresh basil leaves and sun-dried tomatoes along with a layer of spinach. I drizzled olive oil on the breasts before putting them in the oven, and again when they were almost done. This was a wonderful meal rounded out with Sarah’s Rice Pilaf (from this site) and steamed, fresh green beans. This will be made again!
Delicious and easy to make.
It was really tasty but took longer to bake. Stuffed it with feta cream cheese and prosciutto.
Easy to make and very tasty.
Quick and easy. I used Mediterranean Feta cheese, which was full of flavor. Next time I’ll brush the chicken with melted butter before sprinkling with the bread crumbs, to help the bread crumbs brown.
Made just as directed and it was great. I rated it 5 stars my wife gave it 4.5 and my 14 Y/O grandson gave it 4 . Easy to make and will be added to our table again soon. Served with a salad, stewed tomatoes and sour cream and chives mashed potatoes.
Made it great flavor I did add a bit of paparika to it
I’m a big fan of how easy this is, and how quickly it all comes together. Depending on the size of your chicken breasts, and how thin you pound them, you may need to adjust cooking time. Mine were slightly overcooked at 25 minutes. The only thing I suggest is seasoning the chicken first, as the bites that were mostly chicken were pretty bland. I sprinkled the breadcrumbs onto a plate and then carefully dredged both sides of the chicken so they were completely covered. I suggest also spraying the tops of the chicken with cooking spray to ensure they get nice and crispy.
awesome simple recipe that yields juicy flavorful chicken – I switched in sun-dried tomatoes and basil pesto and mixed it all with feta cheese to create my stuffing. I then used some of the oil from the mix to drizzle over the top of the chicken breasts before putting on breadcrumbs. worth it 🙂
Love it! You can also mix feta with Gorgonzola cheese to add some extra bite. Instead of bread crumbs, you can make a purée of the cheeses and melt it with some butter in a hot pan when done baking. Throw the mixture in the pan to give it a yummy slightly cheesy crispy skin. Soooo good!
Loved this. Did tweak by marinating in balsamic vinegar, olive oil and garlic for about one hour. I mixed sun dried tomatoes, and fresh basil with plain feta and I did drizzle some butter pre baking. I do agree that breading the bottom just results in a soggy mess, yummy, but soggy. Balsamic pasta with olives and fresh cherry tomato as my side.
I followed the suggestions of MAYLADY. It was delicious, but I would add some salt and pepper when using the bread crumbs and oil from the sundried tomatoes to coat the chicken, and maybe some other spices (I’ll have to play around with different spices and see what’s good) as I found it was a bit bland/plain tasting. Easy to make, would make again!
AMAZING and easy. I accidentally thawed chicken breast tenders, so I just sprinkled breadcrumbs on bottom of pan, laid tenders on top, sprinkled tenders with dried basil and feta, covered everything with breadcrumbs, and baked at 400 for 30 min. Def a repeat meal. My 2 yr old gobbled it up!
Very bland
This was very delicious! I usually don’t like oven baked chicken breasts but it was great. I did add bread crumbs to the out side and sprayed with oil so it would have a crisp. Trader Joe’s carries a Mediterranean seasoned feta and that is the one I used. I will definitely make this again.
I marinated the chicken overnight with some store bought garlic vinaigrette and I doubled the filling (I had regular feta that I added fresh tomato/red onion/basil/garlic/etc.) which really helped the flavor. I coated it with a little bit of olive oil before coating it with breadcrumbs. I drizzled a little melted butter on top towards the end so it got nice and brown. It was perfect!
Great dish! Followed it to the dot!! Impossible to sear first though,so just spray with some olive oil.
I used asparagus instead. I didn’t change anything in the recipe. Chicken was very moist. I would make this again and try with other cheese.