Feta, Rosemary and Onion Stuffed Chicken Breasts

I get so bored with chicken and just can’t hardly stomach a plain old baked chicken breast. But we have a huge bag of frozen chicken from Costco, and it must be eaten. So, last night I whipped up this little recipe on the fly and it was pretty dang good. Feast your eyes and bellies on this:

Feta, Rosemary and Onion Stuffed Chicken Breasts
Serves 2

Two chicken breasts
¼ cup finely chopped purple onion
1/3 cup feta cheese
1 tsp minced garlic
1 tsp dried rosemary
1 tsp dried thyme
Seasoned Salt
Italian seasoning
Olive oil

Cut a little pocket in your chicken breasts. I sort of started butterflying them, but didn’t go all the way from end to end, so it made more of a pocket.

Mix onion, feta, garlic, rosemary and thyme together in a small bowl – drizzle with a little olive oil and stir together. The olive oil will help keep the chicken breast moist from the inside out.

Stuff mixture inside chicken breast.

Close up  — maybe seal with a toothpick or two if it’s stuffed full.

Drizzle the top of the chicken breasts with a little more olive oil and a dash of seasoned salt and Italian seasoning.

Grill until done – flipping once. Our grill was medium/high and took about 7 or 8 minutes per side.

You could also bake these – but we grilled them. I’d suggest baking at 375 in a glass baking dish for about 20 minutes depending on how big the chicken breasts are.



2 thoughts on “Feta, Rosemary and Onion Stuffed Chicken Breasts

  1. Pingback: Sweet, Spicy Watermelon and Feta Salad |

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