Name: Chicken breasts with feta and rocket
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 4 (180g each) chicken breast fillets, trimmed; 80g feta, cut into 8 thin slices; 25g (1 cup) rocket leaves; 18.20 gm olive oil; 400g can diced tomatoes with oregano and basil (we used Val Verde brand); 125.00 ml pitted kalamata olives; 187.50 ml small basil leaves; 312.50 ml dried risoni pasta; steamed broccolini, to serve

Chicken breasts with feta and rocket

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Rocket and feta stuffed chicken breasts for a flavorful twist!

Ingredients:

4 (180g each) chicken breast fillets, trimmed
80g feta, cut into 8 thin slices
25g (1 cup) rocket leaves
18.20 gm olive oil
400g can diced tomatoes with oregano and basil (we used Val Verde brand)
125.00 ml pitted kalamata olives
187.50 ml small basil leaves
312.50 ml dried risoni pasta
steamed broccolini, to serve

Instructions:

Lay out chicken breasts, butterfly them, then place 2 slices of feta on one side of each, add rocket, season with pepper, fold over, and secure with toothpicks.
In a large, non-stick frying pan over medium-high heat, heat oil and cook chicken until golden on both sides for 2 to 3 minutes. Add tomatoes, reduce heat to low, cover, and simmer for 12 to 15 minutes until chicken is cooked through. Stir in olives and 1/2 cup basil, then season with pepper.
Cook the risoni in a pot of salted boiling water according to the package instructions until it is tender, then drain.
Plate the chicken and generously sprinkle with the remaining fresh basil. Serve alongside risoni and broccolini for a flavorful meal.

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