Alive and Cooking

Greek Style Stuffed Chicken

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(Serves 2)
1 chicken breast
1 tub Always Fresh Antipasto to Go Greek Style Mix
2 sheets of filo pastry
?Parsley, finely chopped
?Chives, finely chopped
?Sage, finely chopped
Extra virgin olive oil


Cut a pouch into the underside of the chicken breast.
Fill the chicken with the Greek Style Mix and seal by covering with the tenderloin.
Lay out a sheet of filo and brush with the oil from Greek Style tub. Cover with a second sheet.
Place the chicken breast on the bottom edge of the pastry. Fold the sides in, and then roll. Fold the edges under and place onto a lined baking tray. Brush with oil and bake in a preheated oven at 210°C for 15 minutes.
Combine the finely chopped herbs with a splash of extra virgin olive oil to create a salsa verde.
Slice the filo wrapped chicken in half diagonally and serve with a drizzle of the salsa verde.

Greek Style Stuffed Chicken