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Golden chicken full of flavour from the kitchens of  yelleena and cooked by  mrduhast

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Now I can proudly say I didn't cook this. Why proudly... I hear some ask?
This is and example of what was cooked for me by my darling mate  mrduhast
He had planned this after watching a Jamie Oliver show and it timed in just perfectly as I currently have bronchitus and not it the mood to cook.

I did take the photograph.

He made the stuffing, butterflied the chicken, stuffed it and cooked it from start to end. Some of the herbs and tomatoes were from our garden. I'll write up a better copy of the recipe later when he is ready to submit this to his page. Needless to say this is going to go into the faccc files later. Below is just a rough draft of the recipe.

The stuffing
8 small mixed cherry tomatoes
2 cloves garlic
fist full of parsley
some thyme
basil
200g danish feta
pepper
zest of 1 lemon
shredded bacon (optional)

finely chop everything and mix it together leaving the feta and zest until last. The feta adds enough moisture that it clumps together making it easy to stuff.

The Chicken

Three skinless, boneless chicken breasts

Cut the breast into a butterfly making a pocket
put two - three teaspoons of stuffing in and fold the breast back together, tie with toothpicks or some butchers twine or cotton.
In a medium to hot pan put a dash of olive oil
Put the chicken in skin side down if you have skin on or on the side that did have skin if you don't have any skin on
allow to cook for 10 minutes
Cover with a 'cartouche' - this is a piece of wet greeseproof paper or baking paper
Press the paper around the sides as this helps create steam and keep the chicken moist
Let this cook for about 15 to 20 minutes then check to see if the top of the chicken has gone to a white colour
If it has remove the cartouche and gently turn the chicken over.
Place a heavy lid or object that is heat proof on top of your chicken to press it down and cook a further 10 minutes
Once the other side is brown carefully remove the biggest one and slice in half to check that the inside of the chicken is cooked through. If not return it to the pan until it is cooked through.
Served either whole as we did or in slices with your choice of side dishes

This was so yummy. I loved every bite.

*hugs* to my fennecfox  mrduhast


We had an avocado/feta guacamoli dip and crackers with ours - not pictured.

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Allergy warning – recipe contains dairy products