HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFetta & Sundried Tomato Stuffed Chicken
Fetta & Sundried Tomato Stuffed Chicken

Fetta & Sundried Tomato Stuffed Chicken

with Rocket

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Chicken can tend to become dry and a little bland, which is why level 1 one of favourite tricks is to stuff it with flavoursome ingredients. The combination of fetta and sundried tomatoes here never fails to impress.

Tags:Egg FreeNaturally Gluten-FreeHigh ProteinNut Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 fillet

free range chicken breast

1 tub

sundried tomatoes

1 block

fetta cheese


400 g

sweet potato

½ bag

rocket leaves

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2720 kJ
Fat31.9 g
of which saturates9.1 g
Carbohydrate37.6 g
of which sugars19.9 g
Dietary Fibre0 g
Protein49.4 g
Cholesterol0 mg
Sodium418 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the sweet potato into 1 cm cubes (unpeeled), roughly chop the sundried tomatoes, and crumble the fetta cheese.


Place the sweet potato on a lined oven tray. Drizzle with half the olive oil and season with salt and pepper. Place in the oven and cook for 25-30 minutes, or until cooked through.


Meanwhile, pat the chicken breast dry using paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast (don’t slice all the way through). Stuff the chicken with a spoonful of the sundried tomato and crumbled fetta cheese. Secure it shut using two toothpicks (if you don’t have toothpicks just be careful when you flip the chicken in the pan).


Heat the remaining olive oil in a large ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer the pan to the oven and cook for a further 10-15 minutes, or until cooked through. Remove from the oven and pull out the tooth picks. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.


To serve, dress the rocket leaves in a dash of olive oil. Divide the rocket, sweet potato and chicken between plates and spoon any leftover pan juices over the chicken. Enjoy!