chicken with feta and basil

Regular readers will know that our regular fare is Indian, middle Eastern, Italian, but rarely, very rarely, something that involves potatoes and veg and so forth.

But we had a dying basil plant and half a block of feta that needed using up, and some chicken breasts in the freezer, and Jersey Royals, and English asparagus, so some combination was called for.

I chopped the feta into small cubes, and bunged it in a bowl with a finely chopped shallow and clove of garlic, some black pepper, some chopped basil, lemon juice, and olive oil. Cut a pocket into the chicken breasts, and bunged as much of the mix in as I could – there was far too much stuffing, of course.  I tied the chicken breasts round with string, put them in an ovenproof dish, and scattered the rest of the feta mix over the top.  Into the oven at gas mark 5 for 20 minutes, then turned it up to 6 for another ten.

Boiled the potatoes, steamed the asparagus on the top.  Utterly lovely.

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Mirrored from Reactive Cooking.