Italian Stuffed Chicken Breasts

Ingredients

• 4 large chicken breasts
• 200 grams of feta cheese
• 100 grams of semi-roasted tomato
• Handful of fresh basil
• 2 cloves of garlic
• 1 brown onion
• Salt & Pepper
• Olive Oil

Method

Mousse

• Dice garlic and finely chop your garlic cloves
• Mix feta cheese, tomato, basil, finely chopped garlic, diced onion, salt and pepper in a bowl, preferably using your (clean) fingers

Preparing Chicken Breasts

• Slice a very sharp knife along the side of the breast, cutting into the fleshiest part to create a pocket which runs the full length of the chicken breast
• Fill the pocket with the mousse ensuring it is pushed inside, filling all air pockets
• Use a toothpick or small skewer to close the sides of the chicken together to prevent the filling from falling out as the chicken cooks and forms its shape
• Rub some of the mixture over the outside of the chicken for a unique crispy texture on the skin

Cook

• Bake for 60 minutes at 180 degrees
  OR
• Fry in a hot pan for 10 minutes and bake for 25 minutes

Serve

• On a bed of rice with snow peas
  OR
• On a bed of mashed potato with a side of greens
  OR
• With a rich, Italian tomato sauce and a side of pasta
• Serves 4