Wednesday, April 21, 2010

Sundried Tomato & Feta Stuffed Chicken Breast with Basil Sauce, Kipfler Potatoes and Asparagus

Not really much of a story today unfortunately. The tummy is getting better, and i had some feta that i originally brought for the salad the other day but didn't end up using. Along with a leftover chicken fillet, i thought I'd make a stuffed chicken recipe.


Ingredients (Serves 2)

  • 6 asparagus spears
  • 1/3 cup sundried tomatoes
  • 50gm feta
  • 2 medium chicken breasts
  • 2 tbsp flour
  • 1 bunch basil
  • 2 tbsp olive oil 
  • 4 medium kipfler potatoes
  • Salt & Pepper


Preheat oven to 160 degrees
Combine crumbled feta and chopped sundried tomatoes

Take each chicken breast and make an incision in the thick end that runs down the inside of the fillet, hollowing it out.

Stuff the inside of the chicken breast with the tomatoes and feta
Using toothpicks, seal the opening/s of the chicken fillet (plural incase you accidentally cut too far)
Roll the chicken fillet in the flour
Brown the chicken fillet on all sides in a frying pan over medium heat.

Meanwhile, wash and chop the potatoes into 2cm thick discs, and toss with olive oil and salt. 

Place chicken and potatoes on a baking tray and transfer to oven for 40-50minutes.
Meanwhile, blend the basil, olive oil, salt and pepper until a smooth puree and refrigerate until later.

Remove chicken from oven and leave to rest for 10 minutes.
Meanwhile, bend the asparagus spears until they cleanly snap; the location in which they snap will separate the woody part of the asparagus (to be discarded) from the sweet, tender part.
Blanch the asparagus spears in boiling water for 1 minute or until they turn a vivid green.
Plate the meal by placing the asparagus and potatoes on plate, and placing slices of chicken ontop.

Dot the puree around the edges of the plate.

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