Chicken Fillets Filled with Salami, Feta, Sun Dried Tomatoes and Basil

Yes, it’s delicious. The filling adds spice and aroma to the chicken and creates a great variation on oven fried chicken.

For two you’ll need two chicken fillets, enough salami, feta, sun dried tomatoes and fresh basil to make a layer of filling, 1 1/2 dl yoghurt (preferably Greek or Turkish), 1 fresh chili fruit, 2 cloves of garlic, salt and pepper.

Heat some olive oil in a skillet on high and give the fillets a quick sear on both sides, then remove them from the pan and put them aside.

Cut the salami into slices, as well as the sun dried tomatoes and feta cheese. Chop the basil.

Cut the chicken fillets open from the side and fill them with the sliced salami, tomatoes, feta and basil. Add salt, not too much as both the salami and feta are salty in them selves, and when you add this Yoghurt-Chili-Garlic Sauce, it could be an easy dish to oversalt, so go easy. The sauce is a recommended part of this recipe, but feel free to experiment.

Add a little black pepper on top of the filets for the aroma.

Place the filled fillets in an oven tray under a cover of tinfoil. Let them cook in the oven at 150-175 degrees Celsius for around 30 minutes. The exact time will depend on thickness and how much time they spent in the skillet. If using thicker chicken breast you can cut thin slices into the thicker part to even out the cooking time between the thin and thick parts. This makes the thin part less likely to dry out too much.

For the sauce, mix the yoghurt, chili and garlic in a blender and run until smooth. Add salt to taste.

Once the fillets are cooked through and the feta has slightly melted remove them from the oven. You can check the level of done by lifting the edge of the cut fillet and checking the inside. If anything looks raw, put them back in the oven.

We served them with Arborio rice, cooked plain, topped with the above mentioned Yoghurt-Chili-Garlic Sauce. Add a red wine, and you’ll not miss much.

List of ingredients