Project 365: February 4 (Stuffed chicken breast recipe)
It was the night that I decided to just go for an all-chicken dinner, so I ended up making the stuffed chicken breast recipe that my coworker Michael gave me. It's a really tasty and simple to create dish:
- large chicken breasts (one per person)
- feta cheese
- sun-dried tomatoes
- soy sauce
- olive oil
- lemon juice
- toothpicks (3 per chicken breast)
- fresh thyme
- [optional] carrots, parsnips, onions
Before you start, pre-heat the oven to 220° Celsius (430°F). Use a grill or fan mode (or a combination of those two).
1) Cut an opening into each chicken breast from the side, make it as large as possible without creating any unintentional openings.
2) Tear or cut the basil into smaller strips, and cut the feta cheese into thin slices. (If you're in a hurry, you can leave the basil leaves whole.)
3) Stuff the basil and feta into each chicken breast, then stuff two sun-dried tomatoes in there as well. Optionally, add a thin layer of basil and/or feta on top of the tomatoes.
4) Close each piece of chicken by using (uncolored!) toothpicks to "nail" the opening shut. It's okay if it's not fully shut, just try and keep it as closed as possible.
5) Mix two parts olive oil, two parts soy sauce and one part lemon juice in a bowl, then add a good drop of honey. Those are ratios; for quantity I recommend one tablespoon as a part per two-three chicken breasts, depending on size.
6) Put the chicken breasts in an oven pan. Dice the potatoes and any other veggies you're adding into one-inch cubes, and spread those around the chicken breasts in the pan.
7) Drizzle the sauce over the chicken breasts, and sprinkle a small handful of fresh thyme across the pan.
8) Bake in oven between 30 and 45 minutes, until a delicious golden crust appears on the top side of the chicken. Before consuming, cut open one piece very carefully to make sure the insides of the chicken are fully cooked.