Updated: Nov 4, 2019
Amazingly flavorful pan-grilled chicken that is stuffed with a mixture of sub dried tomatoes and feta cheese and rubbed with fresh pesto. Easy, fast and incredibly delicious! Serve with a side of green beans and kumara mash!
Ingredients (Serves 2)
2 boneless chicken breasts
70g reduced-salt feta
1/3 cup sun-dried tomatoes
1 tbsp parsley chopped
1 tsp olive oil
3 Tbsp pesto (make it yourself with basil, olive oil, cashew nuts and parmesan)
Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the centre, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top.
In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined. Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
Rub each chicken with about a tablespoon of pesto.
Pre-heat a large cooking pan on medium heat and add coconut oil. Place stuffed chicken breasts in the pan. Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavour comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.
Serve with a side of kumara mash and green beans!