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Chicken Stuffed with Feta, Sun Dried Tomatoes

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Chicken Stuffed with Feta, Sun Dried Tomatoes

Chicken Stuffed with Feta, Sun Dried Tomatoes – served with Med. Veg.

For the chicken

  • Chicken breasts  –  2
  • Parma ham  –  4 slices
  • Feta  –  ½ block
  • Chives  –  handful
  • Sundried tomatoes  –  5

For the Mediterranean vegetables

  • Aubergine diced  –  ½
  • Courgette diced  –  1
  • Red onions diced  –  2
  • Red pepper diced  –  1
  • Celery  –  2
  • Fresh dill  –  4tbsp
  • Balsamic Vinegar  –  5tbsp

For the Napoli sauce

  • Olive oil  –  3tbsp
  • Onion diced  –  1
  • Garlic crushed  –  2
  • Tinned tomatoes  –  ½ tin

Method

For the chicken

Firstly finely dice the feta, basil and tomatoes and mix together in a bowl

Butterfly the chicken breasts then batten out the breast with a heavy based pan to create a thin piece of chicken

Spread the tomato, feta mixture onto the breasts then roll up and wrap in the parma ham and place on a greased baking tray and bake at 200oc gas mark 7 for 30minutes

For the vegetables

Place all the vegetables onto a baking tray and drizzle with olive oil and bake at 200oc gas mark 7 until cooked once removed from the oven drizzle with the balsamic vinegar

For the Napoli sauce

In a saucepan heat the olive oil with the onion and cook until soft then add the garlic and cook until soft then add the tomatoes and cook on a very low heat until the sauce thickens and becomes very rich in taste

Mix some of the sauce with the vegetables

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