RECIPE #2: Chicken breasts stuffed with sundried tomato and feta cheese

Chicken is such a versatile meat and there are so many different things you can do with it from roasting it, to grilling it, to stuffing it! There are also a whole host of possibilities with the stuffing....hopefully this recipe will inspire you to experiment a little with different flavours.

Serves: 4

Ingredients

• 3 x sun dried tomatoes in oil
• 50g x feta cheese
• 1 tbsp fresh thyme
• 4 x skinless, boneless chicken breasts (approx. 450g)
• 1 tbsp plain flour
• Salt & pepper
• 1 tbsp olive oil
• 1 tbsp cornflour
• 300ml dry white wine
• 300ml chicken stock
• 1tbsp tomato paste
• Fresh parsley

 Method

1. In a small bowl, mix together the sun dried tomatoes, feta and thyme. Use some of the oil from the sundried tomato to bind it all together.
2. Using a sharp knife, cut a horizontal slit in the thickest part of the breast to create a pocket, taking care not to cut all the way through the breast.
3. Divide the cheese mixture among the chicken breasts, pushing it into the pocket. Secure with a cocktail stick
4. Season the chicken well with salt and pepper and dust with the plain flour.
5. Heat the olive oil in a non stick pan over a medium heat. Add the chicken breasts and brown well on both sides. Remove the chicken breasts and set aside.
6. Add the white wine to the pan and boil until the wine has reduced by half.
7. In a small bowl, stir together the cornflour and 2 tbsp of the chicken stock to form a smooth paste. Whisk the cornflour paste with the remaining chicken stock, tomato paste into the wine.
8. Return the chicken breasts to the pan and bring to a simmer. Cover and cook over a low heat for 10 minutes until the chicken is cooked through. Baste the chicken with the sauce occasionally as it cooks.
9. Set the chicken on 4 plates, remember to remove the cocktail sticks and spoon over some sauce and sprinkle with the chopped fresh parsley

This is really lovely served with some new potatoes and a fresh green salad.

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