Fetta & Sundried Tomato Stuffed Chicken
with Rocket
Chicken can tend to become dry and a little bland, which is why level 1 one of favourite tricks is to stuff it with flavoursome ingredients. The combination of fetta and sundried tomatoes here never fails to impress.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 fillet
free range chicken breast
1 tub
sundried tomatoes
1 block
fetta cheese
(Contains: Milk;)
400 g
sweet potato
½ bag
rocket leaves
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, dice the sweet potato into 1 cm cubes (unpeeled), roughly chop the sundried tomatoes, and crumble the fetta cheese.
Place the sweet potato on a lined oven tray. Drizzle with half the olive oil and season with salt and pepper. Place in the oven and cook for 25-30 minutes, or until cooked through.
Meanwhile, pat the chicken breast dry using paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast (don’t slice all the way through). Stuff the chicken with a spoonful of the sundried tomato and crumbled fetta cheese. Secure it shut using two toothpicks (if you don’t have toothpicks just be careful when you flip the chicken in the pan).
Heat the remaining olive oil in a large ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer the pan to the oven and cook for a further 10-15 minutes, or until cooked through. Remove from the oven and pull out the tooth picks. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.
To serve, dress the rocket leaves in a dash of olive oil. Divide the rocket, sweet potato and chicken between plates and spoon any leftover pan juices over the chicken. Enjoy!
