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Recipe

Crispy feta cutlets

Apr 29, 2012 2:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Crispy feta cutlets
  • 100 gram feta, cut into 8 slices
  • 8 chicken thigh cutlets on the bone, skin on
  • 1/3 cup olive oil
  • 2 tablespoon chopped oregano leaves
  • 1 tablespoon finely grated lemon zest
  • 2 clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 4 potatoes, cut into wedges
  • 2 brown onions, cut into wedges
  • 1/2 cup kalamata olives
  • 200 gram cherry truss tomatoes
  • extra oregano leaves, to serve

Method

Crispy feta cutlets
  • 1
    Preheat oven to moderately hot, 190°C (170°C fan-forced). Lightly grease a large baking dish.
  • 2
    Using a sharp knife, make a small incision under skin of each chicken cutlet; stuff one slice of feta under each cutlet.
  • 3
    In a small jug, combine oregano, zest, garlic, paprika and half of the olive oil. Pour over chicken. Cover. Chill 20 minutes.
  • 4
    Heat 1 tablespoon of remaining oil in a large frying pan on high. Cook chicken, skin side down, 4-5 minutes, until skin is crisp and golden. Transfer to baking dish.
  • 5
    Place potatoes, onions and olives in another baking dish. Drizzle remaining oil over; season to taste.
  • 6
    Bake both dishes 20 minutes. After 20 minutes, remove vegetables; set aside. Add tomatoes to chicken dish; bake further 10 minutes, until just blistered.
  • 7
    Serve chicken with baked vegetables and extra oregano.

Notes

If you have a large baking dish, combine the chicken and vegetables all in one.

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