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| Feta and lemon stuffed chicken breasts with mash |
Baked chicken breasts are made exotic with the use of Persian feta stuffing.
To Prep 0:20
To Cook 0:30
INGREDIENTS 11
DIFFICULTY EASY
SERVINGS 4
Ingredients
1kg desiree potatoes, peeled, chopped
4 x 200g chicken breasts
100g (1/2 cup) Persian (marinated) feta, crumbled
1 lemon, zested
2 tablespoons thyme leaves, plus extra small sprigs, to serve
1 clove garlic, crushed
Salt and pepper, to season
2 tablespoons olive oil
180ml (3/4 cup) pouring cream, warmed
100g butter, chopped
Steamed green beans and lemon wedges (optional), to serve
Method
Step 1
Place potatoes in a saucepan of cold salted water, bring to a simmer, then cook for 15 minutes or until tender and easily crushed with the back of a spoon.
Step 2
Meanwhile, using a sharp knife, make a horizontal incision into chicken the length of each breast to form a pocket (don’t cut all the way through).
Step 3
Preheat oven to 200C. To stuff chicken, place feta, zest, thyme and garlic in a small bowl. Season with salt and pepper, then combine well. Divide stuffing among chicken pockets and spread evenly.
Step 4
Heat oil in a large, ovenproof frying pan over high heat. Cook stuffed chicken for 2 minutes or until golden. Turn over, then cook in oven for a further 12 minutes or until cooked through. Remove pan from oven, turn chicken over, then rest in pan for 5 minutes.
Step 5
Drain potatoes well in a colander and return to pan. Using a potato masher, mash until smooth. Add cream and butter, season, then stir to combine.
Step 6
Cut stuffed chicken in half. Divide mash among plates, then top with chicken. Scatter with extra thyme and serve with green beans and lemon wedges, if using.
MasterChef - May 2012 , Page 38
Recipe by Dominic Smith
Photography by Jeremy Simons