Fresh Basil, Tomato & Feta Stuffed Chicken

I have already expressed my undying loyalty to Avocado Lady on this blog,  but she came through yet again with a big bag of fresh basil. Once I started cooking with fresh herbs, I found it really hard to go back to dried. One of the best tasting fresh herbs out there is basil. The smell alone makes me happy, happy enough to buy a giant bag of it a few nights ago. Then I started stressing that I wouldn’t use all this elixir of the gods before it went bad. So with the limited ingredients in my house, last night I struck basil gold.


This chicken recipe has 5 ingredients (beside the chicken), it couldn’t be any easier. The hard part isn’t cooking for it, it’s waiting for it to come out of the oven. I paired the chicken with a piece of garlic bread, but really it could be good with anything.



  • 2 boneless skinless chicken breasts
  • 2 tomatoes, chopped
  • 1/4 cup feta cheese
  • 1 handful fresh basil leaves
  • olive oil for drizzling
  • salt & pepper to taste


How To:

  • Roughly chop tomatoes and add them to a pan on a low flame to evaporate some of the liquid
  • After a few minutes, turn off the heat, and add the chopped basil, feta cheese, and a pinch of salt and pepper, let mixture cool down a bit.
  • Rinse and pat dry two chicken breasts, then carefully cut a deep pocket in the middle of each one.
  • Scoop the tomato, feta, and basil mixture into the pocket and place chicken in a baking dish
  • Top with the remaining tomato mixture (if there is any), drizzle with olive oil and salt & pepper
  • Bake in a preheated 400F oven for about 30 minutes, or until the juices run clear
  • Pig out


This dish is low carb (if you don’t pair it with garlic bread) and can easily be dairy-free and just as delicious if the cheese is omitted.

Chinese New Year is coming up, so hopefully I’ll be able to give you a little taste of some amazing Chinese food (that I will not be cooking), Happy year of the Horse, whatever that means.


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