|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
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
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.
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).
Preheat panggangan 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.
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 panggangan for a further 12 minutes or until cooked through. Remove pan from oven, turn chicken over, then rest in pan for 5 minutes.
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.
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