Roast chicken breasts with feta, lemon and herbs
|4||chicken breast fillets — large|
|2||feta cheese — crumbled|
|fresh basil — or Italian parsley, chopped|
|lemon — zest and juice|
|freshly ground black pepper|
|30 ml||fresh chillies — 573|
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.
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.
permission of Bits of Carey.
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