Capsicum and Feta Stuffed Chicken Breasts
Ingredients
4 chicken breast fillets, trimmed75g feta, finely crumbled
1/2 cup grilled red capsicum, finely chopped
1 1/2 tablespoons toasted pine nuts
1 tablespoon chives, roughly chopped
Salt and cracked black pepper
Method
1. Preheat oven to 200°C/180°C fan forced.
2. Lie the chicken on a flat surface and slice along the middle of the fillet to form a pocket.
3. Mix together the feta, capsicum, pine nuts, chives, salt and pepper. Spoon the mixture into the pocket of each chicken breast, then seal with a toothpick.
4. Line a CorningWare Etch Square Baker with non-stick baking paper. Place the chicken breasts on top and brush with a little olive oil.
5. Bake for 20 minutes or until cooked through.
6. Remove the toothpicks, slice chicken and serve with salad or steamed vegetables.
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