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Ingredients
(Serves 4)
1 double chicken breast fillet
1 small salad onion, finely chopped
100g fetta
¼ bunch of sage, finely chopped
1 carrot, cut 2cm thick
1 zucchini, cut 4cm thick
300ml chicken stock
1 small salad onion, sliced in half
Splash of olive oil
Method
In a mixing bowl, massage together, the fetta, chopped onions and sage.
Cut pockets into the under side of the chicken breasts and stuff with the sage/onion/fetta mixture.
Place a pan on to heat with olive oil. Seal the chicken fillet for 1-2 minutes on each side.
In a roasting tray, place the carrot, zucchini, salad onion halves, stock and the sealed chicken.
Place in a preheated oven at 250°C for 25-30 minutes.
Slice chicken and serve with roasted vegies and some pan juices.
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