This chicken dinner is dancing with Greek flavour. You'll stuff your chicken with creamy feta cheese, serve it with olive oil crushed potatoes and make a little black olive tapenade on the side. Ah, whistfully we feel like we could be back in Greece on our summer holidays...
Prep Time
25 min
Cuisine
Greek
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
1 spring onion
spring onion
1 bag of pitted black olives (60g)
water, pitted black olives, salt, ferrous gluconate
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Place your hand flat onto the chicken breast[s] and slice in half as if you were cutting a burger bun, but don't cut all the way through (think of the piece as an open book)
Lay a sheet of cling film or greaseproof paper over the opened chicken breast[s] and bash the chicken with a rolling pin to an even thickness throughout
2
Crumble up the feta
Arrange the crumbled feta over one side of the open chicken breast[s] and fold the other side over as though you're closing the book
Secure the chicken breast[s] together by threading the skewer[s] through the opening (think sewing!)
3
Heat a wide-based pan (preferably non-stick) with a lid with a drizzle of vegetable oil over a high heat
Add the chicken breast[s] and cook for 1-2 min on each side or until browned
Add 150ml [300ml]water to the pan
Cover with a lid and cook for 12-16 min or until the chicken is cooked and the juices run clear
Once cooked, transfer to a chopping board to rest
4
Meanwhile, chop the potatoes (skins on) into bite-sized pieces
Add the potatoes to a pot with a generous pinch of salt
Cover the potatoes with boiled water and cook over a medium heat for 10-15 min or until tender
Once cooked, drain and leave to steam dry
5
Meanwhile, chop the olives finely
Peel and finely chop (or grate) the garlic
Add the choppedolives, chopped garlic, dried oregano and 2 tbsp [4 tbsp]olive oil to a pestle and mortar
Grind to a coarse paste - this is your tapenade
6
Trim and finely slice the spring onion[s]
Carefully slice the rested chicken
7
Return the pot to a high heat with a large knob of butter and a drizzle of oliveoil
Once the butter has melted, add the potatoes, spring onion and a generous pinch of both salt and pepper
Lightly crush the potatoes with a masher and set them aside
Wash, dry, then dress the rocket leaves with a splash of olive oil
8
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