Greek Style Stuffed Chicken Breasts

Now this recipe, I adapted from a student of mine that I taght in 1998 in Alice Sprngs. I was so ipressed with her dish that I cooked it for myself and Lisa the same night. I have adapted the recipe more and more as the years have gone on. Try and use champagne in the sauce if you have some needing to be finished.

Ingredients:

150g of frozen Spinach

1kg skinned chicken breast

20g butter

Olive oil

500 mL dry white wine. (or champagne)

2 chopped spring onions

1 vegetable stock cube

150g of crumbled Feta cheese

50g finely chopped sun-dried tomatoes

2 eggs

1 Tbs mustard seeds

250ml double cream

Fresh coarsely ground black pepper and salt

Method:

• Add 1 tbs of butter and 3 tbs of olive oil into a large frying pan. Add 2 chopped spring onions and 150g of frozen Spinach. Place on a medium heat, stirring occasionally until ingredients are soft.
• Remove from heat and add vegetable stock cube, crushed black pepper and salt to taste. Return to the heat for a quick stir until stock cube has melted.
• Remove from heat. Add the finely chopped dill, 150g of crumbled Feta cheese and finely chopped sun-dried tomatoes.
  
• Next drain any juices that many have come from the spinach.
• Add the 2 eggs and stir in.
• Leave for a few moments to cool down.
• While waiting for the spinach stuffing to cool, prepare the chicken breasts. Take the 1kg of skinned chicken breasts. Carefully make a hole (pocket) from the top of the breast down to the bottom.
• Place chicken breasts on a hot griddle, for a few minutes on each side to 'seal' them.
• Let them cool a little so that you can handle them ready for stuffing. Pushing the spinach stuffing into the chicken breasts.
• Place chicken breasts on baking tray (grease with with a little olive oil). Pour over 2 glasses of white wine and top with a little crushed black pepper. Cover with aluminum foil and  bake in a hot oven (250c) for 30mins.
• Pour the juices from the baked chicken in a frying pan and add a1 Tbs of butter, tea-spoon of mustard seeds, and stir. Once the liquid has reduced a little, add 250ml of cream. Add a little salt and pepper as needed. Stir and heat until the sauce thickens (less than 5mins).
• Slice Chicken breasts. Serve topped with sauce on basmati rice and mixed steamed vegies.
  

Jordi's Cottage Pie

INGREDIENTS:
500g minced steak, extra lean
1 large onion, finely diced.
1 large clove of garlic, crushed.
1 carrot finely diced
1 stick celery finely diced.
500mL boiling water
1 beef stock cube
1 435g tin chopped tomatoes
2 tsp dark brown sugar
1 tbs Worcestershire sauce
1 tbs HP sauce
1 tsp cracked black pepper
3 bay leaves
1/2  tsp curry powder
1 tsp heaped instant coffee powder
2 tbs freshly chopped parsley
1 sachet French Onion Soup
2 tbs gravy powder, instant style.

METHOD:
FRY the steak, onion, garlic, carrot & celery together until the the beef is browned through.
ADD all other ingredients, except for gravy powder and simmer for 30 minutes, stirring regularly to prevent sticking (you could try a slow cooker for 3 hours on high)
ADD gravy powder and thicken, if still too thin, simmer and stir until the sauce has reduced.
REMOVE the bay leaves
POUR the cottage pie mixture into an proof dish.

MASHED POTATO - Topping
Boil 4-5 large peeled potatoes until very tender (15-20 minutes) in water with a bouquet garni.
Mash with butter, cream and full-cream milk until light and fluffy.
Pipe or spoon potato on top of pie filling.
Sprinkle with a sharp cheddar cheese. Grill on high or place in oven at 180oC (GM4) for 20 minutes or until golden in colour.
( you could try to add 2 tsp mild curry powder for a different contrast)

Serve with fresh steamed vegies & a good quality chutney.