I don’t remember where this recipe came from. All I know is that it’s delicious. So delicious in fact that I had eaten half of it before I remembered to take a picture for the blog. Oops!
Bacon and Feta-Stuffed Chicken6-8 rashers 75ml olive oil 2 tsp lemon juice 4 cloves of garlic, crushed 1 tblsp oregano Salt & pepper to taste 4 Chicken Breasts 1/2 block of feta cheese Cherry tomatoes, on the vine Serve with: Pasta; Green beans in garlic, oil, butter, chilli flakes (see below)
1. Preheat the oven to 175C.
2. Fry up the rashers and leave aside. (The recipe calls for one rasher per chicken breast but rashers have a tendency to shrink up to almost nothing these days so I use about two per breast. Also it’s because I really love bacon.)
3. Mix up the oil, lemon juice, oregano, garlic and seasoning.
4. Butterfly the chicken breasts to open them up, making a wee parcel for the bacon and feta cheese. Pound down any thicker areas of chicken with the heel of your hand.
5. Lay the slices of rasher in the middle of each chicken breast, crumble over some feta cheese and close the chicken back over. Arrange the chicken in an 8″x 8″ ovenproof dish. Pour the oil mixture over the chicken. Place the cherry tomatoes among the chicken breasts. Bake in the oven for 30-35 mins, removing once or twice during cooking to spoon the hot oil over the chicken.
6. For the veg accompaniment I chose green beans: chop the ends off your green beans and parboil for 3-4 mins. Add olive oil and a knob of butter to a pan over low-medium heat. Sauté one large, chopped garlic clove for 10 seconds, just until it releases its fragrance. Add the green beans straight away and toss to coat them in oil. Season with salt and some chilli flakes. I used Jamie Oliver’s Hot & Smoky Chilli Salt Grinder in place of these because I couldn’t find regular chilli flakes. It was really really tasty. Take that green beans.