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Parmesan Crusted Chicken with Feta and Olive Tapenade Filling

Serves 4


  • 1/2 cup Australian parmesan or romano cheese
  • 1/2 cup polenta
  • 4 x 125g skinless chicken breast fillets
  • 160g Australian feta, cut into slices
  • 1/4 cup olive tapenade
  • 20g Australian butter, melted
  • steamed vegetables, for serving
Download Recipe (PDF)


  1. 1. Combine parmesan and polenta in a bowl.
  2. 2. Cut a pocket into each chicken fillet. Stuff evenly with feta slices and olive tapenade and seal opening with a toothpick.
  3. 3. Brush with melted butter and coat fillets into parmesan and polenta mixture. Place on a baking paper lined baking tray and bake at 180°C for 20 minutes or until golden and cooked through. Serve sliced with steamed vegetables.


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