A very quick and simple yet tasty recipe.
Ingredients
| small bunch of parsley small bunch of basil |
|
| 8 | sun-dried tomatoes (from a jar) |
| 2 or 3 | garlic cloves |
| 100 g | feta cheese |
| zest from 1 lemon | |
| 4 | chicken breasts |
| 4 | sprigs of rosemary |
| olive oil for cooking |
Technique
Chop the herbs and sun-dried tomatoes with a little of their oil, on a board. Add the crushed garlic, feta and lemon zest. Mix well.
Make a pocket in each of the chicken breasts. Stuff each pocket with a quarter of the stuffing mix. Spear shut with the rosemary sprigs.
Heat the olive oil in a frying pan. When hot, put in the chicken breasts. Cover lightly with greaseproof paper lightly scrunched around. When golden, turn and cook the other side.
Cut into slices and serve.