Stuffed Chicken Breasts


  • 4 plump chicken breast fillets
  • 80g feta cheese
  • 30ml plain yoghurt or sour cream
  • 45ml sundried tomatoes, chopped
  • 15ml chives, snipped
  • black pepper
  • 250g sliced Parma ham (you need 8 slices)


  1. Cut a slit in the side of the chicken fillets.
  2. Combine the feta, yoghurt, tomatoes, chives and pepper and mix well.
  3. Divide the mixture between the four chicken breasts stuffing it into the opening.
  4. Wrap each chicken breast in two slices of ham, securing them if necessary with a toothpick.
  5. Transfer them to a baking tray and roast in the oven at 200°C for about 15 minutes.
  6. Remove from the oven and slice to serve.