Chicken Breast with Tomato Sauce, Feta Cheese and Olives

Chicken Breast with Tomato Sauce, Feta Cheese and Olives


Chicken fillet — 250-300 grams
Feta cheese — 100 grams
Lemon juice — 1 tablespoon
Garlic — 1 clove
Fresh basil
Vegetable oil — a little for frying
Freshly Ground Black Pepper
For tomato sauce:
Tomatoes — 3 pieces
Bulgarian pepper — 100 grams
Olives — 100 grams
Dry white wine (optional) — 30 ml.
Chicken / vegetable broth or water — 100 ml.
Basil greens
Freshly ground pepper


Breast cut across the fibers into 2-3 pieces, discard, cover with film, put in a bowl, season with pepper, pour with lemon juice, marinate for 20 minutes.

  1. Prepare the filling: mix the feta cheese with chopped basil, add freshly ground black pepper and stir.
  2. Lay the chicken on a cutting board. Put on one part of the fillet filling, close the second side of the meat layer and fix skewers, salt on top and sprinkle with ground pepper.
  3. Pour vegetable oil (olive or sunflower) into the pan, crush a clove of garlic and fry with pepperoni, if you want to make the breasts a little sharp. Remove both pepper and garlic from the pan and put chicken into the fragrant oil, fry for a couple of minutes on each side.
  4. Grease the baking dish with butter, put the chicken in shape and send it to the oven, which is already heated to 180 degrees. Bake for about 10 minutes.
  5. For the sauce, wash and chop the sweet pepper, remove the rind from the tomato, blanch them beforehand, fry in a blender or cut into cubes. Cut olives into rings.
  6. Fry the pepper, add the tomatoes, salt and pepper to taste, stew all together until the excess moisture is evaporated, then add the wine and stew for another 3-4 minutes. Add olives and reduce heat, cover and simmer on low heat for 5 minutes. Put the finished breast on a dish and pour over the sauce.

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