Com­mu­nity cook­book with Na­dia Lim

Try this sim­ple, fam­ily-friendly recipe with an Ital­ian twist to get din­ner­time sorted.

The Tribune (NZ) - - FRONT PAGE -

This tasty chicken recipe will please the whole fam­ily’s taste buds. Stuff­ing chicken breasts with a com­bi­na­tion of sun­dried tomato pesto and feta cheese is a de­li­cious and easy way to pre­pare chicken. If you’d pre­fer, it would be just as de­li­cious with basil pesto.

You could stuff the chicken and chop the roast veg­eta­bles ahead of time to make for a speedy weeknight meal. Sim­ply store each com­po­nent, cov­ered, in the fridge un­til you are ready to cook.

ITAL­IAN STUFFED CHICKEN ROAST VEG­ETABLE SALAD Serves: 4-5 Prep time: 20 min Cook­ing time: 25 min Roast veg­etable salad 600g agria pota­toes, peeled, diced 2-3cm 500g pump­kin, peeled, diced 2-3cm 1 red onion, thinly sliced 1 Red cap­sicum, core and seeds re­moved, diced 2cm 1 ta­ble­spoon olive oil 150g baby spinach leaves Chicken 600gchicken breasts 3 ta­ble­spoons sun­dried tomato pesto 60g feta cheese, crum­bled 6-8 tooth­picks 1 ta­ble­spoon but­ter 1 ta­ble­spoon olive oil 1-2 ta­ble­spoons chopped pars­ley Dress­ing 1 ta­ble­spoons bal­samic vine­gar 1 1/2 ta­ble­spoons ex­tra-vir­gin olive oil 2 tea­spoons sun­dried tomato pesto Pre­heat oven to 180°C. Line two oven trays with bak­ing pa­per.

Toss pota­toes, pump­kin, onion, cap­sicum and olive oil to­gether on pre­pared trays and sea­son with salt and pep­per. Roast for 20–25 min­utes un­til ten­der. Turn once and swap trays half­way to en­sure even cook­ing.

Pat chicken dry with pa­per tow­els and cut part way through hor­i­zon­tally, leav­ing a hinge. To do this, put your hand flat on top of the chicken breast and use a knife to slice al­most through.

Spread sun­dried tomato pesto evenly over one open side of each chicken breast and sprin­kle over feta. Fold the other side over to en­case the fill­ing, se­cure with 2 tooth­picks per breast to hold fill­ing in. Sea­son both sides.

Heat but­ter and oil in amedium frypan (prefer­ably non-stick) on high heat. Fry chicken for 2min­utes each side un­til golden brown, but not cooked through.

Trans­fer to higher oven tray with veg­eta­bles (push veg­eta­bles aside) and roast for 10–15 min­utes or un­til cooked through. Re­move from oven and cover with foil to rest for 5 min­utes.

In a small bowl whisk all dress­ing in­gre­di­ents to­gether and sea­son. Re­move roasted veg­eta­bles from oven and toss through spinach leaves. Re­move tooth­picks from chicken and sprin­kle over pars­ley. Cut into thick slices. To serve: Di­vide roast veg­etable salad be­tween plates and top with chicken. Driz­zle over dress­ing.

This tasty chicken recipe will please the whole fam­ily’s taste buds.

NA­DIA LIM

IN AS­SO­CI­A­TION WITH MY FOOD BAG

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