Stuffed chicken breasts

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The fill­ing is also a de­li­cious side dish with grilled chicken or lemon-and-co­rian­der lamb chops at a braai – sim­ply mix with two gen­er­ous hand­fuls of baby spinach or rocket.

Makes 6 gen­er­ous por­tions Prepa­ra­tion time: 30 min­utes Cook­ing time: 1 hour Oven tem­per­a­ture: 180°C

• 6 large chicken breast fil­lets, skin on • ex­tra lemon wedges FILL­ING • 125ml qual­ity olive oil • 1 small red onion, very finely chopped • 1 small gar­lic clove, finely chopped • 1 small red chilli, finely chopped • 1 tin (410g) chick­peas, drained and rinsed • 200g feta cheese, crum­bled • 100g pit­ted green olives, chopped • 30ml chopped fresh co­rian­der • a hand­ful flat-leaf pars­ley, finely chopped • juice and zest of 1 lemon

1 Heat half the oil and sauté the onion, gar­lic and chilli un­til soft and slightly caramelised. Stir in the rest of the fill­ing in­gre­di­ents and sea­son to taste with salt and pep­per.

2 Pre­heat the oven. Cut a slit in each chicken breast and flat­ten slightly (with the skin side out) to make the meat thin­ner. Stuff with the chick­pea fill­ing and close with tooth­picks or tie with kitchen string. Pan-fry the chicken, skin side first, in the re­main­ing olive oil un­til golden brown all over. Place in a roast­ing pan with ex­tra lemon wedges and sea­son gen­er­ously with salt and pep­per. Bake for 35 min­utes un­til done. Serve with a large salad and cous­cous.

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