Monday, December 29, 2008

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.


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