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Feta And Herb Stuffed Chicken With Red Wine Shallot Sauce

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Ingredients
  Butter 1 Ounce (25 Gram)
  Feta 3 Ounce (85 Gram)
  Olive oil 1 Tablespoon
  Chicken breasts 2 (Skin On)
  Shallots 2
  Garlic 1 Clove (5 gm), crushed
  Red wine vinegar 2 Tablespoon
  Red wine 4 Fluid Ounce (100 Milliliter)
  Chicken stock 4 Fluid Ounce (100 Milliliter)
  Double cream 3 Tablespoon
  Chopped flat leaf parsley 2 Tablespoon
  Shallot 1
  Olive oil 2 Tablespoon
  Butter 1 Tablespoon
  Green beans 1 Cup (16 tbs), trimmed
  White wine vinegar 2 Tablespoon
Directions

GETTING READY
1) Pre-heat oven to 180C/fan 160C/gas mark 4.

MAKING
2) In a food processor, add in the butter, feta cheese, parsley, coriander, tarragon and chives. Pour 1 tablespoon of olive oil into it and whizz the processor.
3) Stretch and loosen chicken skin and make a pocket. Fill in the cheese stuffing and even it out.
4) In an oven-proof frying pan, heat some olive oil. Brown the chicken breasts on all sides.
5) Bake in the oven for about 15 to 20 mins or till it is completely cooked.
As you bake the chicken, make the sauce. In a pan, heat some olive oil and sauté the shallots and garlic for 5 minutes.
Pour in the vinegar and wine, bring to the boil and simmer for 2 minutes. Pour in the stock and bring it to a simmer. Then, add in the cream and chopped parsley and stir. Season to taste.
9) To make the beans; in a pan, stir fry the shallot and garlic in oil and butter for 5 minutes. Stir in the beans and vinegar to the pan. Cook for about 7 to 8 minutes till it is cooked.

SERVING
10) Slice the chicken breasts and serve with the buttered beans and the red wine sauce poured around the edge of individual plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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