Chicken stuffed with herbs

 

For my family, the chicken is an essential dish in the menu . We have it on the table at least once a week. Grilled, fried, braised, with lemon, grilled ... whatever way it's cooked, it disappears.

This time I tried a recipe that was for chicken to be stuffed. Chicken breast stuffed with basil and parsley, with sun-dried tomato and feta. Is your stomach already rumbling ; The joy comes by eating. A juicy chicken that hides the favorite flavors and tickling aromas . I was sure it would be a delicious dish only by reading the ingredients. And I was right . And moreover ... its a dish that's easy to prepare. I would suggest you accompany it with basmati rice or even with homemade mashed potatoes ...

yummy!

 

 

Ingredients : 

 
  • 1 small bunch of fresh parsley
  • 1 small bunch of fresh basil
  • 8 jarred sun-dried tomatoes
  • 1 tsp of sun-dried tomatoes' oil
  • 2-3 cloves of garlic
  • 100 gr feta cheese
  • zest of 1 lemon
  • 1/2 tsp rosemary
  • pepper
  • 2 chicken breasts (4 pieces)
  • 2 tbsp frying oil
 

Preparation : 

 
  1. Wash and dry parsley and basil.
  2. In a bowl finely chop parsley, basil and sun-dried tomatoes.
  3. Add tomatoes' oil, mashed garlice and lemon zest.
  4. Add the feta cheese crumbled and pepper. Mix well and set aside.
  5. Wash chicken breasts and with a knife fold back the fillets and cut a little pocket in each one.
  6. Divide the filling into 4 parts.
  7. Put each part into the middle of each chicken breast, pat it down, then fold the chicken back over to cover.
  8. Add frying oil to a pan.
  9. Lay the chicken to the pan, pocket side up.
  10. Scrunch up a sheet of greaseproof under the tap.
  11. Flatten out and tuck over the chicken.
  12. Leave to cook, for about 15 minutes, shaking the pan every now and then.
  13. When that time is over, chicken should be golden underneath.
  14. Turn each breast over, add the rosemary to the pan.
  15. Re-cover with the greaseproof.
  16. Put a heavy lid on top of the greaseproof to push it down a bit, so that it gets crispy.
  17. Transfer the chicken breasts to a plate and cut them into slices.
  18. Pour over the juices from the pan and serve.
 

 

Recipe of J.Oliver

 

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