Chicken - Stuffed Cypriot

By tdabbs

Great flavors, kid friendly and works for a casual dinner with friends....and quick to prepare

Ingredients

• A small bunch of Italian parsley
• A small bunch of Fresh basil
• 8 jarred sundried tomatoes packed in oil
• 2 garlic cloves
• 4 ounces feta or goat cheese
• Zest of one lemon
• 4 x 6 ounce chicken breast skin on and bone in if you like
• 4 sprigs of rosemary

Preparation

Step 1

Pile the parsley, basil, sundried tomatoes, with a drizzle of their own oil and a pinch of pepper onto the chopping board.

Mince garlic over pile and finely chop everything together. Crumble over the cheese and finely grate over lemon zest and mix again.

Tear off a big sheet of parchment paper and line the chicken breast skin side down. Use a small knife and cut a little pocket in each one, slitting and cutting until you can open each breast like a book. Divide the filling into the middle of each chicken breast, pat it down.

Add 2 lugs of olive oil to an empty fry pan and lay the chicken skin side down. Scrunch up a sheet of parchment paper under the tap. Flatten out and tuck under the chicken then leave to cook shaking the pan every now and then.

Chicken should be golden underneath so carefully turn each breast over and add 4 small sprigs of rosemary to the pan. Re-cover with the parchment paper. Put a medium fry pan on top of the chicken to push it down a bit and help crisp it up.

Transfer chicken to a wooden serving board and slice. Pour over the juices from the pan and take to the table so everyone can help themselves.