Night of the Living Feta

Name: Baked Feta‑Stuffed Chicken with Garlic‑Herb Asparagus
Total time: 25 min
Yield: 2 servings
Ingredients: 2 large chicken breast halves (use rotisserie chicken meat, formed into halves); 100 g feta, crumbled; 150 g asparagus, trimmed; 2 shallots, minced; 2 cloves garlic, minced; 1 tsp mixed herbs; ½ tsp black pepper; ½ tsp salt; 1 tbsp sunflower oil

aka Baked Feta‑Stuffed Chicken with Garlic‑Herb Asparagus

A B‑movie twist where the rotisserie chicken gets a cheesy resurrection and the asparagus plays the crunchy side‑kick.

25minutes

560kcal / serving

2serves

Mediumdifficulty

no shops were harmed

Ingredients

2large chicken breast halves (use rotisserie chicken meat, formed into halves)
100 gfeta, crumbled
150 gasparagus, trimmed
2shallots, minced
2cloves garlic, minced
1 tspmixed herbs
½ tspblack pepper
½ tspsalt
1 tbspsunflower oil

48gprotein

30gcarbs

28gfat

≈ 560 kcal each, estimated by a robot with a calculator

Method

Preheat the oven to 200 °C. Lightly oil a baking dish.
Lay the chicken halves open‑faced; fill each with half the crumbled feta, then fold over and secure with a toothpick.
Arrange the asparagus spears around the chicken, drizzle with oil, and sprinkle with shallots, garlic, mixed herbs, salt and pepper.
Bake for 15‑18 minutes, until the chicken is heated through (internal temp ≥ 74 °C) and the feta is golden and bubbling.

If the chicken pieces are thin, cover the baking dish with foil for the first 8 minutes to keep them juicy before finishing uncovered for browning.

Goes rather well with Cue a cheesy 80s horror soundtrack while the cheese melts.

So… how was it? Be honest.

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