Parmesan Crusted Chicken with Feta and Olive Tapenade Filling Recipe | Legendairy

Parmesan Crusted Chicken with Feta and Olive Tapenade Filling


4
Easy
15 MINS
20 MINS

Try this chicken with the family and it will be become a firm favourite.

INGREDIENTS

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

METHOD

  1. Combine parmesan and polenta in a bowl.
  2. Cut a pocket into each chicken fillet. Stuff evenly with feta slices and olive tapenade and seal opening with a toothpick.
  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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