If you’re looking for a chicken breast dinner, filled with flavor, look no further than Feta and Herb Stuffed Chicken with Roasted Grapes. These juicy bone-in breasts are stuffed with Feta and herbs, roasted with gorgeous grapes, and the resulting sauce? Heaven!
Feta and Herb Stuffed Chicken
This is a dish perfect for a special occasion; it’s gorgeous and looks impressive, but it’s pretty simple and mostly hands-off. It’s my favorite kind of recipe: low effort with a huge payoff. Chicken is easy on the budget, too, which never hurts! (Disclosure: the recipe is for four servings; the photo only shows two. It was just my son and me that day.)
Feta and Herb Stuffed Chicken:
The mixture, the “stuffing,” is Feta mashed with a fork with a little dried basil until it’s creamy and worked under the skin of the chicken breast. The chicken is then rubbed with olive oil and baked. No browning or sauteing necessary; all that gorgeous color on the chicken happens in the oven.
That Feta and herb mixture adds so much flavor, and keeps the chicken breast, which can be prone to being dry, moist and beautiful. A little of the stuffing will inevitably peek out as the chicken breast bakes up and the skin crisps, giving a hint of what’s below – but it’s a pleasant surprise once the first cut is made!
The lovely sauce, made with the drippings and wine, takes just about three minutes to whip up while the chicken rests. And those grapes practically steal the show! They look divine on their little stems, and they’re soft and juicy. Their tart sweetness is magnified in a good way, and it’s the perfect foil for the rich chicken and slightly tangy sauce.
Serve With:
- I love this chicken with this quick ten-minute recipe called Kicked up Couscous; it soaks up the flavors in the sauce in a beautiful way, and simply steamed green beans take minutes and look beautiful on the plate.
- That, along with a simple romaine salad with my favorite Greek Dressing, garnished with the rest of the Feta, Kalamata olives, and tomato) makes for a gorgeous dinner and drives the Mediterranean vibe home.
- And of course, don’t forget to pass the wine.
Kicked up Couscous – this is just a little creamier than most couscous, balanced by a hint of heat from the red pepper flakes.
Vary the Recipe for Feta and Herb Stuffed Chicken:
- Seriously, I wouldn’t change a thing about Roasted Chicken with Red Grapes, or the sides. Everyone I’ve served it to loved it, and I can see this being a go-to meal at our house for special occasions.
- If you wish, change up the stuffing in the chicken breast with any assertive creamy cheese, goat cheese, or Boursin might be fabulous. And the flavor profile could be changed by varying the herbs or adding additional spices.
Saving Money on Groceries:
I put it all on the table for 4 people (although the last time I made it, I made it for two, as you can see in the photos) for under 10 bucks.
Feta and Herb Stuffed Chicken
Feta and Herb Stuffed Chicken
Company worthy, the recipe is fairly simple, but gorgeous.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: four servings 1x
- Category: Main Dish Chicken
- Cuisine: Mediterranean
Ingredients
- 4 chicken breast halves, bone in, about 5 ounces each.
- 4 ounces Feta cheese, preferably from a block in brine
- 1/2 teaspoon dried basil
- 2 to 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 3/4 pound red grapes, divided into four clusters
- 1/4 cup white wine
- 1/2 cup chicken stock
- 2 tablespoons butter
- chives or parsley for the sauce and as garnish
Instructions
Preheat the oven to 375 degrees.
Place the chicken breasts into an ovenproof skillet. Loosen the skin carefully with your fingers, from the bottom portion working upward, leaving the skin attached. Mix the feta with the basil and mash into a creamy paste. Add a bit of milk if it’s too dry or lumpy – if it’s not creamy, it may poke through your chicken skin. Place a bit between two fingers and carefully work up under the breast skin, pulling your fingers out and leaving the cheese mixture behind.
Rub each breast with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. With about 7 – 10 minutes left in the cooking time, nestle the grapes into the pan. Drizzle with a bit of the olive oil, season with salt and pepper, and roast along with the chicken. (Watch the bottom of the pan during the cooking process – you don’t want any drippings to burn – add a bit of butter if necessary.) You want the grapes just slightly soft and barely wrinkled – remove them in the last few minutes of cooking time if your chicken takes a bit longer.
Remove the chicken and grapes from the pan, set on a plate and tent lightly to keep warm. Pour off any excess oil from the pan and deglaze the pan with the wine, working any browned bits off the bottom – simmer until the wine is nearly gone. Add chicken stock and bring to a simmer (which should be almost immediately) Turn off heat and whisk cold butter in a tablespoon at a time to slightly thicken sauce. Add in any juices accumulated on the plate the chicken was resting on. Add chopped parsley or chives to the sauce. Season with salt and pepper to taste and spoon the sauce over the chicken when serving.
Nutrition:Cal 462, Cal fr Fat 199, 49%; Tot fat 22g; Sat Fat 9.72g; chol 131mg; sod 576mg; carb 18g; fib 1g; sug 15g; prot35g
