To be honest, in our house we aren’t the biggest fans of chicken breast. It can be tricky to cook it completely but not totally dry it out.

Luckily this recipe, where the chicken is stuffed with a combination of feta and sun-dried tomatoes, helps the chicken keep some of that moisture locked in. And it pairs perfectly with the herb potatoes and a fresh salad!

Not to mention it’s a fairly quick and straight forward dinner recipe to prepare.

Keep in mind that the salad dressing given will create a full cup – so far more than what you would need for the portions of this dinner. But it stores really well in the fridge so you can continue to use it throughout the week!

Stuffed Chicken Breast with Herb Potatoes & Salad


  • 4 chicken breasts

  • 100g (3.5oz) feta

  • 100g (3.5oz) sun-dried tomatoes (look for ones packed in just olive oil & herbs)

  • 5mL (1 tsp) olive oil


  • 350g (12oz) white potatoes peeled and cubed (2 cm)

  • 15mL (1 tbsp) olive oil

  • 2mL (½ tsp) thyme

  • 2mL (½ tsp) rosemary

  • 1mL (¼ tsp) sea salt

  • 1mL (¼ tsp) pepper


  • 100g (3.5oz) mixed greens

  • 300g (10oz) seedless grapes, halved

  • 125mL (½ cup) chopped walnuts

  • 30mL (2 tbsp) pumpkin seeds

Salad dressing (makes 250mL / 1 cup)

  • 180mL (¾ cup) olive oil

  • 60mL (¼ cup) balsamic vinegar

  • 5mL (1 tsp) Dijon mustard

  • pinch of sea salt & pepper

  1. Pre-heat oven to 180C / 360F.

  2. Slice the chicken breasts in half lengthwise to butterfly the filet, not cutting all the way through, leaving a centimeter uncut. Lay the chicken open like a book.

  3. Brush the insides of the chicken breast with olive oil. On one side spread out sundried tomatoes and top with crumbled feta.

  4. Fold back over the second side of the chicken breast. Place the chicken on a lined baking sheet.

  5. In a medium sized bowl, toss the cubed potatoes with the olive oil, herbs, sea salt, and pepper. Spread the potatoes evenly across a second lined baking sheet.

  6. Bake both the chicken and the potatoes in the oven for 30 minutes. Centre of chicken should no longer be pink. The potatoes should become golden brown.

  7. To make the salad dressing, in a sealable jar or shaker, combine the olive oil, balsamic vinegar, Dijon mustard, sea salt, and pepper. Shake well to combine. Store leftovers in an airtight container in the fridge. One serving is roughly 15mL / 1 tbsp.

  8. In a large salad bowl, mix together the greens, grapes, walnuts, and pumpkin seeds. 

  9. Plate up with one chicken breast, a quarter of the potatoes, and a serving of salad each. Enjoy!

Serves 4

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