Name: Chicken breast stuffed with feta
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: serving
Cuisine: Bake
Ingredients: 4 chicken breast fillets on the bone; Handful fresh Italian parsley chopped; 1 fresh rosemary sprig; lemon zest only; 1 garlic cloves, finely chopped; 2 Tbs fresh chillies 573; 100 g feta cheese crumbled; 10 g butter; 2 Tbs vegetable oil; 2 Tbs wine white; 100 ml cream; salt and freshly ground black pepper

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Ingredients (12)

4	chicken breast fillets — on the bone
Handful	fresh Italian parsley — chopped
1	fresh rosemary — sprig
	lemon — zest only
1	garlic — cloves, finely chopped
2 Tbs	fresh chillies — 573
100 g	feta cheese — crumbled
10 g	butter
2 Tbs	vegetable oil
2 Tbs	wine — white
100 ml	cream
	salt and freshly ground black pepper

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Method:

Mix the parsley, rosemary, olive oil, lemon juice,
garlic and salt & pepper in a dish.
Add the chicken and massage the
marinade into the chicken and leave for an hour.
Preheat your oven to 180°C.
In a hot pan, melt the butter and oil.
Once the butter
has melted, dry the chicken breasts and pan-fry for 2 minutes on each
side.
Remove the chicken breast from the pan and carefully
cut a pocket in the centre of the chicken. Do not discard the pan.
Stuff the pocket with the feta and lemon zest, then put
the chicken on a baking tray and bake in the oven for 8 minutes.
Whilst chicken is in the oven, return the pan to high
heat and add the wine to deglaze the pan, then add the cream and allow to
simmer for 2 minutes.
Drizzle the sauce over the hot chicken before serving.

Recipe from Fairview.