My love affair with Feta continues – Stuffed chicken with feta, tomatoes, olives and thyme

Having been pregnant for a large part of this year I spent a lot of time having to think about which foods I could safely eat and Feta has been my pasturised go-to cheese of the year. I love it’s taste and texture and it works well in so many recipes that I have used it again and again to great effect.

Made from sheep or goats milk, Feta is a soft white brined cheese with a crumbly texture and a salty flavour thanks to the months spent soaking in brine. What is fantastic, from a cooking perspective, is how Feta holds its form so you can quite literally do everything with it from BBQing on kebab sticks to stuffing things to using it crumbled on top. As many people think chicken is a bit bland and boring the feta in this dish adds great depth of flavour and together with the thyme turns boring into beautiful. I also had a few last tomatoes in the garden to use up which were no longer crunchy enough for salad (if a tomato can be classed as crunchy, but you know what I mean) but taste fine once cooked.

Ingredients: (Serves 6) 6 thin chicken fillets, 200g pack feta, 3 tomatoes (chopped), fresh thyme, sprinkle of chopped black olives, salt, pepper, olive oil, cocktail sticks (to close the stuffed fillets) skewer (to check if cooked),  silver foil.

Preparation: 10 mins + c. 30 mins cooking

1. Splash some olive oil in the bottom of a rectangular baking dish and preheat the oven to c. 180-190C.

2. Lay the chicken fillets on a board.

3. Cut the feta into 6 large rectangular chunks and place one in the centre of each fillet.

4. Roll each fillet and secure with a small wooden cocktail stick before transferring into the baking dish.

5. Cover with the chopped tomatoes, chopped black olives and chopped fresh thyme. Cover with the baking foil.

6. Lightly season with salt & pepper before popping into the oven. After 20 mins remove the foil and leave the chicken to colour for the last 10-15 minutes of cooking time. Check the meat by inserting a skewer or knife and controlling that only clear juices run from the meat (no blood!).

7. Last but not least, sit back and enjoy!

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