Castella Imports

Feta Chicken with Mountain Herbs


8 skinless, boneless chicken thighs
2 tablespoon each chopped fresh Castella Thyme, Rosemary and Oregano
4 ounces Castella Feta Cheese
Castella Salt & Pepper
1 tablespoon milk
2 tablespoon all-purpose flour
Salt and pepper, thyme, rosemary, and oregano to garnish

Tomato Sauce:

1 medium onion, roughly chopped
1 garlic clove, crushed
1 tablespoon Aegean Extra Virgin Olive Oil
4 medium plum tomatoes, quartered
Sprig each of thyme rosemary, and oregano


  1. Spread out the chicken thighs on a board, smooth side downward.Divide the herbs among the chicken thighs, then cut the cheese into eight sticks.  Place one stick of cheese in the center of each chicken thigh.  Season well, then roll up to enclose the cheese.  Place the rolls in an ovenproof dish, brush with milk, and dust with flour to coat evenly.
  2. Bake in a preheated oven at 375 degrees F for 25-30 minutes, or until golden brown.  There should be no pink in the juices when the chicken is pierced with a sharp knife.
  3. To make the sauce, cook the onion and garlic in the olive oil, stirring, until softened and just beginning to turn golden brown.
  4. Add the tomatoes, reduce the heat, cover tightly, and simmer gently for 15-20 minutes, or until soft.
  5. Add the herbs, then transfer to a food processor, and process to a pure.  Press through a strainer with the back of a wooden spoon to make a smooth, rich sauce.  Season the sauce to taste with salt and pepper.  Garnish the chicken with herbs and serve immediately with the sauce.

Courtesy of: Classic Chicken Recipes