Chicken Stuffed With Feta Basil Pinenuts Capsicum Food

CHICKEN STUFFED WITH FETA, BASIL, PINENUTS & CAPSICUM

Steps:

• Pre-heat the oven to about 200°C.
• Toast the pine nuts until golden. Set aside to cool. (Note: I often do this in the microwave - spray some oil over the pine nuts and cook for about 2 minutes on high, checking them after 1 minute).
• Between two pieces of cling film, pound the chicken fillets until a few mm thick all over.
• Lay the capsicum strips the length of chicken, then place the feta, basil leaves, parmesan and pine nuts in the centre of the fillet.
• Carefully roll the fillets and secure at the end with a toothpick. Secure the side with toothpicks to ensure the filling doesn't drop put.
• Add the flour to a small plastic or ziplock bag. One at a time, place the secured chicken fillets inside the bay, and gently shake to coat the fillets with the flour.
• Break the egg into a shallow bowl, and whisk so the white and yolk are combined. Gently coat the floured fillets in the egg mixture.
• Place the panko or breadcrumbs in a bowl and roll the fillets in the panko until completely covered.
• In a heavy based saucepan, add the oil and heat to medium-hot temperature.
• Add the chicken bundles and cook all sides until golden brown, being careful not to burn the panko. Retain the chicken juices and brown bits in the pan for use with the sauce.
• Transfer the fillets to an oiled oven tray and bake for about 20 minutes.
• While the chicken is baking, place the saucepan back on the heat, and add the wine, cook until boiling. Add the stock and garlic granules, reduce heat and simmer uncovered for at least 15 minutes. If the sauce needs thickening, combine the cornflour and water in a small cup, mix well and then add to the sauce mixture.
• Once the chicken is cooked, place on serving plates and pour the sauce over the chicken, Garnish with spring onion or chives.

BASIL & FETA STUFFED CHICKEN BREAST

Steps:

• In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
• Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
• Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
• Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
• Remove chicken and keep warm.
• In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
• To serve, divide the spinach among 4 plates and add chicken breasts to top,
• Add a bit of zest with fresh lemon juice on top of plates.

FETA-STUFFED CHICKEN BREAST

Steps:

• Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
• Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
• Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
• Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
• Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

BASIL AND FETA STUFFED CHICKEN

Steps:

• Marinade/Rub: Finely chop the basil leaves and put them in a bowl. Add olive oil and stir. Sprinkle mixed garlic on top and add a pinch of salt. Chill in the refrigerator over night.
• Preheat oven to 355 degrees. Take the chicken and put your prepared rub on the chicken breasts. Sprinkle salt and pepper on top to taste. Lay out the breasts, once the rub is on, and place feta in the middle of the breast. Take the chicken and wrap it around the feta, making a roll. Secure together with a tooth pick (some of the feta may fall out so once the roll is secured stuff the chicken with more feta). Warp one slice of prosciutto around the rolled chicken. Secure with string.
• Place chicken on a greased baking pan. Put the chicken in the oven for 35-40 minutes. That's it and enjoy!

SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS

Steps:

• Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
• Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
• Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
• Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken breasts to 1/4 inch thickness. Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks. Coat with the seasoned bread crumbs.
• Place seam side down in a greased 13x9x2 inch baking pan. Sprinkle with the remaining feta cheese.
• Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear. Combine the balsamic vinegar and olive oil, and drizzle over the chicken. Discard the toothpicks. Garnish with sliced plum tomatoes and fresh basil.

FETA-STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.