Roasted chicken breasts with feta, lemon and herbs = perfect roast chicken breasts
February 2, 2011 in Uncategorized
There is nothing more disappointing than cutting into a dry chicken breast, quite frankly, it makes me ballistic! I prefer buying them with the skin and bone on to keep ‘em moist, succulent and flavourful. Stuffing butter under the skin of a whole chicken works wonders for a roast. Now imagine stuffing feta, lemon zest and juice, fresh herbs, loads garlic and olive under the breasts’ skin? Yes, just how you are imagining it in your mind right now, is how it tastes! It’s a flavour explosion. The meat is tender from the lemon and olive oil, and the skin so irresistably crispy!
This is so do-able in the week: when you get home from work quickly prepare the breasts in 5 minutes flat and bung them into the oven for exactly 40 minutes..not a minute longer. This usually allows me time to feed Charlie - our demanding cat, give the puglets some attention, have a quick shower to wash off any fried onion smells from work, get into my comfy clothes, make a cuppa tea and plonk onto the couch to flick through some channels, avoiding Paula aka”Ya’ll” like the plague and resort to reading my current book ( a slightly freakish, “Cleaving” by Julie Powell) until the buzzer goes off. It’s vital that you allow the chicken to rest for 5 minutes before serving. Meanwhile, whip up some wilted spinach and couscous and there you have it, a stress free utterly delicious and satisfying supper!
You will need:
2 large free range chicken breasts
1 feta wheel, crumbled
a few sprigs of basil or Italian parsely or both, chopped
juice and zest of 1 lemon
30 ml olive oil
Preheat the oven to 200 degrees.
Wash and dry the chicken with paper towel. Loosen(but not break) the skin.
Combine the stuffing ingredients together to form a crumbly paste.
Gently push a generous amount of stuffing under the skin of each breast. Place onto a baking tray. NOTE: at this stage you could add some par-boiled thinly sliced potatoes in the tray, cover with rack and place breasts on top. The tatoes will get all the flavours from the chicken.
Rub with a little more olive oil and season with just freshly ground black pepper as the feta is salty already.
Roast for 40 minutes.
Serve on a bed of wilted baby spinach with roasted potatoes, couscous or mashed potatoes.
If you prefer chicken breast fillets:
With a bit of butter and oil in a hot pan, brown the breasts briefly on both sides, top each breast with the stuffing and roast in a 200 degree oven for 10 minutes, not a minute longer k? If you do it this way, you will never have a dry chicken breast again! Without a topping? Roast for 8 minutes.
A fresh summery “roast” in 40 minutes!
Have a great weekend all!