Ingredients
4 boneless skinless chicken breasts, skin off
5-6 large sun-dried tomatoes, diced
250g quality feta cheese, crumbled finely
1/4 cup finely choped flat leaf parsley
EVOO
Sea salt
Cracked pepper
toothpicks (optional)
2 large washed potatoes
1/2 butternut pumpkin
6 garlic cloves, whole
Moroccan spice or seasoning
Cracked pepper
EVOO
Fresh asparagus spears
Fresh green beans
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Method |
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In a bowl, combine Feta cheese, sun-dried tomatoes, Salt Pepper and parsley
On a separate workspace slice a pocket into each flat chicken breast and fill with 1/4 of feta mixture. Secure with toothpick if required.
Heat a stove top pan or skillet with EVOO and fry off chicken slowly until cooked through & golden brown - could also be baked in the oven on baking paper.
Meanwhile cut potato and pumpkin into fine wedges with skin on and season with EVOO and Moroccan spice. Bake at 180 degrees with garlic cloves for 20-30 minutes turning until crisp and cooked through.
Serve Chicken and potatoes/ pumpkin with steamed asparagus and green beans.
The Feta/Sundried Tomato combination works beautifully with Deakin Estate Viognier.
Recipe by PeonyChef
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