Chicken breast stuffed with feta and green peppercorns

Chicken breast stuffed with feta and green peppercorns

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 chicken supremes, (breast with wing bone attached)
1/2 tablespoon olive oil
50ml white wine
75ml Chicken and veal stock
salt
freshly ground black pepper

For the stuffing

Quantity Ingredient
1 shallot
1/2 tablespoon olive oil
thyme sprigs
100g feta
1 1/2-2 teaspoons green peppercorns
50g fresh white breadcrumbs

To serve (optional)

Quantity Ingredient
1 quantity Tomato and basil salsa

Method

  1. Heat the oven to 170ºC.
  2. To create a pocket in each chicken breast for the stuffing, place the breast skin side down and carefully pull away the false fillet. Put it to the side. Make a cut two-thirds of the way down through the thickest part of the breast, then, using the knife horizontally in the cut, create a pocket on both sides.
  3. For the stuffing, halve, peel and very finely dice the shallot. Put the olive oil in a small saucepan and sweat the shallot over a low heat until soft and translucent. Finely chop enough thyme to give you 1 teaspoon. Crumble the feta into a bowl and add the peppercorns, breadcrumbs, thyme and sweated shallot. Divide into 4 portions.
  4. Stuff the pocket in each chicken breast with a portion of filling. To seal the stuffing in, lightly flatten the false fillet and place it back in position on the breast covering the stuffed pocket. Push down gently to help seal the false fillet in place. Season the chicken breasts with salt and pepper.
  5. Heat the ½ tablespoon olive oil in a frying pan over a low heat and place the chicken breasts skin side down in the pan. Allow the fat beneath the skin to render and the skin to brown and become crisp, about 10 minutes.
  6. Turn the breasts skin side up and transfer to a roasting tin. Deglaze the frying pan with the wine and reduce by half. Add the stock, pour over the chicken and roast in the oven for 10–15 minutes until cooked. Check the chicken is cooked by cutting down to the bone on the non-skin side; the juices should run clear.
  7. Remove the chicken breasts from the oven and leave to rest for 2–3 minutes before slicing into 2 or 3 pieces. Taste the pan juices and adjust the seasoning. Serve the chicken on a bed of tomato and basil salsa if desired, with the pan juices poured over.

Variations

  • Feta, olive and tomato stuffed chicken breast: Omit the green peppercorns from the stuffing and replace with ½ tablespoon black olives, slivered, 2 thinly sliced sun-dried tomatoes, and ¼–½ teaspoon finely chopped oregano, to taste. Use this to stuff the chicken breasts and proceed as for the main recipe.

    Parma ham and lemon mascarpone stuffed chicken breast: Cut 2 slices of Parma ham into thin strips and mix with 50 g mascarpone, the finely grated zest of ¼ lemon, ¼–½ teaspoon finely chopped sage, 50 g fresh white breadcrumbs and some seasoning. Use this mixture to stuff the chicken breasts and proceed as for the main recipe.

    Leek and mushroom stuffed chicken breast: Finely slice ½ leek and sweat in 15 g butter until very soft and translucent. Increase the heat and add 5–6 finely sliced button mushrooms. Sauté over a medium to high heat until the mushrooms have softened and any liquid has evaporated. Add ¼ teaspoon finely chopped parsley or tarragon and season. Transfer to a bowl and leave to cool, then add 1–2 tablespoons mascarpone and 30–40 g fresh white breadcrumbs to bind. Use this mixture to stuff the chicken breasts and proceed as for the main recipe.

    Wild mushroom stuffed chicken breast: Place 100 g chicken breast, trimmed of sinew, in a food processor and pulse until smooth. Transfer to a bowl and beat in 50 ml double cream. Sauté 20 g wild mushrooms in 10 g butter and then coarsely chop. Add to the chicken with ½–1 teaspoon finely chopped parsley, tarragon or thyme and some seasoning. Use this mixture to stuff the chicken breasts and proceed as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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