Recipe

Feta and basil chicken breasts

Sep 27, 2013 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Feta and basil chicken breasts
  • 120 gram grated feta
  • 2 tablespoon pure cream
  • 2 tablespoon chopped basil, plus extra leaves to garnish
  • 4 chicken breast fillets
  • 1 tablespoon olive oil
  • 30 gram butter, diced
  • 1/2 cup (125ml) dry white wine
  • 1/4 cup (60ml) chicken stock
  • 700 gram roast potatoes

Method

Feta and basil chicken breasts
  • 1
    Combine feta, cream and basil, and season. Using a sharp knife, carefully cut along one long side of each chicken breast fillet to form a pocket. Fill pockets with feta and basil mixture.
  • 2
    In a large, heavy-based frying pan, heat oil on high. Cook chicken for 4-5 minutes each side, until cooked through and golden. Transfer to a plate, cover loosely with foil and rest.
  • 3
    In the same pan, melt 10g of butter on high. Add wine and stock, and bring to boil. Simmer for 2-3 minutes, until liquid reduces by half.
  • 4
    Reduce heat to medium. Whisk in remaining butter, one piece at a time, until smooth and foamy. Return chicken to pan and simmer 1 minute, until heated through. Serve chicken over potatoes, drizzled with a little sauce and topped with extra basil leaves.

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