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Feta & Olives Stuffed Chicken Breast Served with Crushed Potatoes and Vegetables

8 February 2016 Rocking Recipes


Ingredients

2 Chicken Breasts
100g Feta Cheese
50g Olives – sliced
Rosemary for flavour
Salt & Pepper to taste
Olive oil

Potatoes – washed, pricked with skin on
Butter
Salt & Pepper to taste
Parsley (optional)

Vegetables – seasonal options; you can roast them also in the oven with salt, pepper and olive oil. This way all your meal is done in the oven and there is no need for a complicated clean-up.

Method

Preheat the oven to 180 degrees Celsius.
Place potatoes in the oven to roast.
Slice the chicken breast length-wise.
Mix feta with olives into a paste.
Fill the chicken breast and secure with 2 toothpicks Sprinkle rosemary for taste.
Season with salt and pepper and olive oil to prevent the meat from drying.
Place in the pan covered with tin foil. Cook until juice run clear.
Increase temperature to 200 degrees and roast the chicken breasts uncovered until golden.
When the potatoes are ready smash them with a fork and place them in a pan with butter and seasoning. Fry a bit until they come together. When ready place on the plate using a circle for design, or just as they are.

Bon Appetit!

Wine Pairing:

The chicken goes perfectly with a glass of white wine, such as Sauvignon Blanc.


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