This delicious Cypriot Chicken from Jamie Oliver is a quick and simple dish that’s packed with flavor. The tender chicken is stuffed with a creamy mixture of feta, sun-dried tomatoes, and fresh herbs, making it the perfect meal for any occasion. You can easily swap ingredients to suit your taste!
Ingredients Needed
- 1 small bunch fresh flat-leaf parsley
- 1 small bunch fresh basil
- 8 jarred sun-dried tomatoes in oil (approx. 140g / 5 oz)
- 2–3 cloves garlic
- 100g / 3.5 oz feta cheese
- Zest of 1 lemon
- 4 × 180g / 6.3 oz chicken breasts (skin-on, bone-in if possible)
- 4 sprigs fresh rosemary
- Olive oil
- Sea salt & black pepper
How To Make Cypriot Chicken
- Prepare the filling: On a chopping board, chop the flat-leaf parsley, basil, and sun-dried tomatoes with a drizzle of their oil and a pinch of pepper. Crush 2–3 unpeeled garlic cloves and chop them into the mixture. Crumble the feta, add the zest of 1 lemon, and mix everything.
- Prepare the chicken: Lay the chicken breasts, skin-side down, on a sheet of greaseproof paper. Carefully create a pocket in each chicken breast by slicing and cutting down one side. Fill each pocket with the prepared mixture, pressing it in to pack it tight.
- Cook the chicken: Drizzle olive oil into a frying pan. Place the chicken breasts, skin-side down, into the pan. Cover with another sheet of greaseproof paper, then place a medium frying pan on top to press the chicken. Cook until the chicken is golden, then flip the breasts over. Add the rosemary sprigs to the pan, re-cover, and continue cooking until fully cooked through.
- Serve: Once the chicken is cooked, slice to check it’s done. Pour over the pan juices and serve.
Recipe Tips
- Choose Quality Feta: Opt for creamy feta cheese, such as Danish or Persian, to achieve a rich and smooth stuffing.
- Don’t Overstuff the Chicken: Be careful not to overstuff the chicken breasts. Overstuffing can cause the filling to spill out during cooking.
- Monitor Cooking Time: Cook the chicken until it’s golden brown on both sides and the juices run clear. This ensures the chicken is cooked through without being dry.
- Rest Before Serving: Allow the stuffed chicken to rest for a few minutes after cooking. This helps the juices redistribute, keeping the meat moist and flavorful.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover stuffed Cypriot chicken cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the stuffed Cypriot chicken tightly in plastic wrap and then foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Place the chicken in an oven-safe dish, cover with foil, and heat for 15–20 minutes, or until fully heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 stuffed chicken breast)
- Calories: 469
- Total Fat: 31.3g
- Saturated Fat: 8.8g
- Total Carbohydrate: 2.3g
- Dietary Fiber: 0.1g
- Sugar: 1g
- Protein: 44.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken And Sausage Pie
- Jamie Oliver Chicken Leek Soup
- Jamie Oliver Chicken Tarragon
- Jamie Oliver Chicken Shawarma Recipe
Jamie Oliver Cypriot Chicken
Description
This delicious Cypriot Chicken from Jamie Oliver is a quick and simple dish that’s packed with flavor. The tender chicken is stuffed with a creamy mixture of feta, sun-dried tomatoes, and fresh herbs, making it the perfect meal for any occasion. You can easily swap ingredients to suit your taste!
Ingredients
Instructions
- Prepare the filling: On a chopping board, chop the flat-leaf parsley, basil, and sun-dried tomatoes with a drizzle of their oil and a pinch of pepper. Crush 2–3 unpeeled garlic cloves and chop them into the mixture. Crumble the feta, add the zest of 1 lemon, and mix everything.
- Prepare the chicken: Lay the chicken breasts, skin-side down, on a sheet of greaseproof paper. Carefully create a pocket in each chicken breast by slicing and cutting down one side. Fill each pocket with the prepared mixture, pressing it in to pack it tight.
- Cook the chicken: Drizzle olive oil into a frying pan. Place the chicken breasts, skin-side down, into the pan. Cover with another sheet of greaseproof paper, then place a medium frying pan on top to press the chicken. Cook until the chicken is golden, then flip the breasts over. Add the rosemary sprigs to the pan, re-cover, and continue cooking until fully cooked through.
- Serve: Once the chicken is cooked, slice to check it’s done. Pour over the pan juices and serve.
Notes
- Choose Quality Feta: Opt for creamy feta cheese, such as Danish or Persian, to achieve a rich and smooth stuffing.
- Don’t Overstuff the Chicken: Be careful not to overstuff the chicken breasts. Overstuffing can cause the filling to spill out during cooking.
- Monitor Cooking Time: Cook the chicken until it’s golden brown on both sides and the juices run clear. This ensures the chicken is cooked through without being dry.
- Rest Before Serving: Allow the stuffed chicken to rest for a few minutes after cooking. This helps the juices redistribute, keeping the meat moist and flavorful.
Jamie Oliver Cypriot Chicken