Stuffed Chicken Breast
Feta, olive and basil stuffed chicken breast wrapped in pancetta

Stuffed Chicken Breast

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5079 0
15 min
20 min

Goes great with a glass of Lake Chalice Chardonnay.

This favourite of our former Castle Rock Cafe chef Dyon, is a great light dish for the warmer months.

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Feta, olive and basil stuffed chicken breast wrapped in pancetta recipe and image kindly contributed by Castle Rock Café.


  • 1 chicken breast
  • 6 slices pancetta
  • 1/4 cup feta cheese
  • 2 basil leaves finely sliced
  • 4 black pitted olives (we use kalamata olives) sliced in to small pieces
  • 4 cherry tomatoes cut in half
  • 1 baby courgette cut in half
  • 25ml Castle Rock Raspberry Vinegar
  • 80ml olive oil
  • salt/pepper


  1. Take the chicken breast and place on a piece of GLAD cling wrap. Then carefully place another piece of GLAD cling wrap over the top. Take a rolling pin or a meat tenderiser and carefully bash chicken breast out until nice and thin (about 2cm thickness).
  2. Take the slices of pancetta and lay out so they are all in a row slightly over lapping each other. Place the chicken breast carefully over the pancetta.
  3. In a bowl place feta cheese, olives, basil leaves and a little pepper. Mix with your hands until formed into a sausage shape. Place into the chicken. Carefully roll up the pancetta and chicken so feta stuffing is encased inside.
  4. Heat oven up to 180°C.
  5. Place courgettes and cherry tomatoes on a tray and sprinkle lightly with olive oil, salt and pepper. Put into the oven and cook for approx. 5 minutes or until soft.
  6. Place chicken breast in a warm pan with a little olive oil and sear all sides of the chicken. Sprinkle with salt and pepper. Place in the oven and cook for about 8 minutes. Take out and let rest for 3 minutes.
  7. Place raspberry vinegar and olive oil into a small bowl and whisk together.
  8. Cut chicken into three slices and place on a warm plate. Lay the courgette over the middle and surround the chicken with the cherry tomatoes. Drizzle the raspberry dressing around the plate and top with a basil leaf.

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