Feta And Mint-Stuffed Chicken With Olives

Feta And Mint-Stuffed Chicken With Olives

Ingredients

For the chicken:

Ingredients, For the chicken:

• 1 entire chicken (about four pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the filling:

1 half cups halved pitted kalamata olives

1 1/4 cups feta cheese, crumbled (5 ounces)

1/2 cup coarsely chopped contemporary mint leaves

1/4 cup thinly sliced recent chives

3 garlic cloves, minced

3 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly floor black pepper

Instructions

To make the filling:

To make the filling:

1. In a medium bowl, combine the feta, mint, olives, bread crumbs, lemon juice, olive oil, salt, and pepper.
2. Mix nicely till all ingredients are evenly mixed.
3. The filling ought to be slightly moist but not too moist.
4. If the filling is just too wet, add extra bread crumbs.
5. If the filling is simply too dry, add extra olive oil.
6. Taste the filling and adjust seasonings as needed.

To prepare the chicken:

To prepare the chicken:
1. Preheat oven to four hundred degrees F (200 degrees C).
2. In a big bowl, combine the feta cheese, mint, olives, breadcrumbs, egg, and salt and pepper to style.
3. Carefully loosen the pores and skin of the chicken breasts by inserting your fingers between the pores and skin and the meat.
4. Stuff the feta combination underneath the pores and skin of the chicken breasts.
5. Place the chicken breasts in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes, or until the chicken is cooked via and the pores and skin is golden brown.

To roast the chicken:

Heat the oven to 200C/180C fan/gas 6.

Mix collectively the parsley, half the lemon zest and juice, the oregano and garlic.

Make three deep incisions within the thickest part of each chicken breast and smear the stuffing for chicken inside. Secure with cocktail sticks.

Put the anchovies, olives, capers and honey in a bowl and blend properly. Scatter over the stuffed chicken breasts in a roasting tin.

Roast for 35-40 minutes, or until cooked via and golden brown.

Leave to rest for 10 minutes earlier than carving and serving with bulgur wheat or your favourite salad.