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Chicken with red capsicum, feta and basil

  • 0:25 Prep
  • 0:40 Cook
  • 4 Servings


  • 100g Greek feta cheese
  • 4 large (500g) chicken thigh fillets, trimmed
  • 1/2 cup fresh basil leaves
  • 1/2 small red capsicum, cut into thin strips
  • 600g chat potatoes, quartered
  • 2 tablespoons olive oil


  • 1
    Preheat oven to 200C/180C fan-forced. Lightly grease a shallow ceramic baking dish.
  • 2
    Cut 60g feta into thin strips. Place 1 chicken fillet, smooth side down, on a chopping board. Arrange one-quarter of the basil, feta and capsicum over chicken. Roll up chicken to enclose. Secure with toothpicks. Place, seam-side down, in prepared dish. Repeat with remaining chicken, basil, feta and capsicum.
  • 3
    Add potato to dish. Drizzle with oil. Crumble remaining feta over chicken. Season with salt and pepper.
  • 4
    Bake for 35 to 40 minutes or until chicken is cooked through and potato tender. Serve.

Source: taste.com.au


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