4 Servings
Prep Time
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Each crispy, golden, fried chicken cutlet is stuffed with a slice of feta cheese that oozes into your mouth when you take a bite.


  • 100 g feta, cut into 8 slices
  • 8 chicken thigh cutlets on the bone, skin on
  • 1/3 cup olive oil
  • 2 tbsps oregano leaves, chopped, plus extra leaves to serve
  • 1 tbsp finely grated lemon zest
  • 2 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 4 potatoes, cut into wedges
  • 2 brown onions, cut into wedges
  • 1/2 cup Kalamata olives
  • 200 g cherry truss tomatoes

Preheat oven to moderately hot, 190 C. Lightly grease a large baking dish.


Stuff one slice of feta under skin of each chicken cutlet.


In a small jug, combine half olive oil, oregano, zest, garlic and paprika. Pour over chicken. Cover and chill 20 minutes.


Heat 1 tablespoon remaining oil in a large frying pan on high. Cook chicken, skin side down, 4-5 minutes, until skin is crisp and golden. Transfer to baking dish.


Place potatoes, onions and olives in another baking dish. Drizzle remaining oil over and season to taste.


Bake both dishes 20 minutes. Add tomatoes to chicken and return to oven for further 10 minutes, until just blistered.


Serve chicken with baked vegetables and extra oregano.

Top Tip: If you have a large baking dish, combine the chicken and vegetables all in one.

Photo: Rodney Macuja/bauersyndication.com.au

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