Weekend Inspiration for Chicken Breasts Stuffed with Feta Cheese


  • 800 g of chicken breasts
  • 100 g of feta cheese
  • Salt and pepper
  • Fresh basil and thyme
  • Ground red paprika
  • Four tablespoons of olive oil
  • Two small zucchinis
  • Lemon juice
  • Fresh mint leaves


Carefully slice the chicken breasts in the middle with a knife to create a pocket. Cut the feta cheese into small cubes or crumble it with a fork. Chop the basil and thyme leaves. Mix the feta cheese with basil and thyme and use this mixture to stuff the chicken breasts. You can close the pocket with a toothpick to prevent the mixture from leaking out if necessary. Coat the meat with red paprika and rest for about ten minutes. Sauté the chicken breasts in olive oil on both sides. Preheat the oven to 180 °C (356 °F), oil a baking tray, then arrange the stuffed chicken breasts and bake for about twenty minutes. Very thinly grate the zucchinis or slice them into thin ribbons with a sharp knife. Before serving, arrange the raw zucchini next to the chicken, previously drizzled with lemon juice and sprinkled with chopped mint leaves.