LOSE IT! - - Food / Olives -


• 4 chicken breast fil­lets • 3 tbsp ghee • 1½ cups chicken stock

FOR THE STUFF­ING • 80g green olives, pit­ted,

drained and chopped • 10g pars­ley, chopped • 70g baby spinach, blanched

and chopped • 1 tbsp ex­tra-vir­gin olive oil • 100g goats’ milk cheese,

crum­bled • Hi­malayan salt and black


FOR THE SALSA • ½ cu­cum­ber cut into rib­bons

and pick­led in vine­gar • 20g pome­gran­ate ru­bies • ¼ red onion, finely diced • 5g fresh dill, chopped • 3 tbsp ex­tra-vir­gin olive oil • Hi­malayan salt and black


1. Place the chicken breasts on a cut­ting board and slice a deep pocket into the thick­est part of each breast with­out cut­ting all the way through. 2. For the stuff­ing: Mix the olives, pars­ley, spinach, olive oil and goats’ milk cheese in a bowl and sea­son well. 3. Stuff the pock­ets with the fill­ing. Press firmly to seal them. Heat the ghee in a pan, add the chicken breasts, and cook them for 4–5 min­utes un­til they are golden on both sides. Add the chicken stock and bring it to a sim­mer. Cover the pan and cook for 15 min­utes or un­til the breasts are cooked com­pletely through. Re­move the pan from the heat and let it stand for 3–4 min­utes, then slice the chicken breasts. Re­serve the pan juices. 4. For the salsa: Toss all the in­gre­di­ents to­gether and sea­son it. 5. To serve: Serve the chicken breast slices with the salsa and with the pan juices driz­zled on top.

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