Name: Roast chicken breasts with feta, lemon and herbs
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: serving
Cuisine: Ingredients
Ingredients: 4 chicken breast fillets large; 2 feta cheese crumbled; fresh basil or Italian parsley, chopped; lemon zest and juice; freshly ground black pepper

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Ingredients (5)

4	chicken breast fillets — large

Stuffing:

2	feta cheese — crumbled
	fresh basil — or Italian parsley, chopped
	lemon — zest and juice
	freshly ground black pepper

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Method:

Preheat the oven to 200°C.
Wash and dry the chicken with paper towel. Loosen (but not break) the skin.
Combine the stuffing ingredients together to form a crumbly paste.

Gently push a generous amount of stuffing under the skin of each breast. Place onto a baking tray.

NOTE:
at this stage you could add some par-boiled thinly sliced potatoes in
the tray, cover with rack and place breasts on top. The tatoes will get
all the flavours from the chicken.
Rub with a little more olive oil and season with just freshly ground black pepper as the feta is salty already.
Roast for 40 minutes.
Serve on a bed of wilted baby spinach with roasted potatoes, couscous or mashed potatoes.

If you prefer chicken breast fillets:
With a bit of butter and oil in a hot
pan, brown the breasts briefly on both sides, top each breast with the
stuffing and roast in a 200°C oven for 10 minutes, not a minute. Without a topping roast for 8 minutes.

Reprinted with
permission of Bits of Carey.

To visit Bits of Carey’s blog, click here.