CHICKEN STUFFED WITH FETA, BASIL, PINENUTS & CAPSICUM

Chicken Stuffed With Feta, Basil, Pinenuts & Capsicum image

I made this last night to celebrate my wedding anniversary and it was delicious. I know there are lots of recipes for stuffed chicken out there, but this is my own take, and includes a wine reduction sauce. I served it with fresh asparagus and crispy roasted potato. I grilled my own capsicum, but bottled grilled capsicum would work equally well. The cheese amounts are approximate - add or reduce to your own taste. Goats cheese would also work, or ricotta. for the reduction sauce, fresh garlic would also work, and chives could be substituted for the spring onions.

Provided by amanda l b

Categories Chicken Breast

Time 45m

Yield 2 dinners, 2 serving(s)

Number Of Ingredients 15

Previous Next

Ingredients

1 tablespoon pine nuts
2 chicken fillets, skin removed
40 g feta cheese
1/2 grilled capsicum, all skin removed and cut into strips
20 g parmesan cheese
20 basil leaves, shredded
40 g plain flour
1 egg
1 cup panko breadcrumbs (breadcrumbs can be substituted)
1 tablespoon olive oil or 1 tablespoon cooking spray
1 teaspoon cornflour
1/3 cup water
1 cup white wine
1 cup chicken stock
1 teaspoon garlic granules

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.