Gourmet Free Range chicken breasts with Buffalo Milk feta and spring onions… yum!
What You’ll Need
- 2 Free range chicken breast
- Bunch of spring onion, sliced thinly
- 1-2 Rings of feta, crumbled
- 2 sprigs parsley, chopped
- 2 sprigs of thyme, leaves
- Green beans, top & toe
- 1 Garlic clove, minced
- Olive oil
- Salt and freshly ground pepper
- 1/4 cup white wine
- 1/2 cup chicken broth
Heat oil in a large pan over medium heat. Add the spring onion and a little seasoning. Stir frequently and cook until softened and slightly caramelised and golden. Add the garlic and toss together for 1 minute until fragrant. Remove from the heat and allow to cool slightly.
In a bowl mix together the feta, parsley, thyme and the onion mixture. Season and stir with a fork until well blended chunky mixture.
Carefully with a sharp knife cut a horizontal slit into the thickest part of the chicken to form a pocket. Stuff the chicken with the cheese mixture into each pocket – do not worry if the chicken doesn’t close around the mixture. Sprinkle the chicken with salt and pepper.
Return the pan to medium high heat and add olive oil. Add the chicken and cook for 5 minutes on each side. Allow to get nicely browned each side. If some mixture inside falls out, this is okay!
Pour in the wine and bring to the boil for about 2 minutes until reduced. Then add the chicken broth and cook for 8-10 minutes until the liquid has reduced to a thick sauce and the chicken is cooked through.
Blanche the green beans – boil for 2 minutes then toss in ice water for a few seconds. Season well.
Serve the chicken with the green beans and the pan sauce.