Tori, Mariah, and LB

Chicken Filled with Sundried Tomatoes and Feta with a Side of

Fries

Ingredients:
- 3 chicken breasts
- 85g feta
- 2/3 sundried tomatoes
- Fresh parsley
- 1tsp olive oil
- 2tbsp vegetable oil
- 4 potatoes
- Salt
- Pepper

CHICKEN:
1. Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways
with blade facing away from you) at the top (wider part) of the chicken breast, in the
centre, and cut a pocket in the middle. DO NOT slice all the way through the bottom or
the sides of the chicken breast. Your ultimate goal is to create a pocket inside the
breast with opening at the top. Repeat with all three breasts.

2. In a small bowl, mix minced sun-dried tomatoes, Feta cheese, oil, parsley, salt and
pepper. Mix well until evenly combined.

3. Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is
evenly distributed through the pocket. Lightly press each chicken breast.

4. Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed
chicken breasts in the pan.

5. Cook over medium/ medium-low heat until done making sure that both sides get nice
and golden (lots of flavour comes from the chicken cooked to golden brown). This
could take 20-30 minutes, depending on thickness of the chicken.

CHIPS:
6. Heat the oven to 200C/180C fan/gas 6. Peel the potatoes and cut them into long chip
shapes – the thickness is entirely up to you, though the width of a finger is ideal. Rinse
under the cold tap and pat dry with a tea towel.

7. Spread the chips on a large non-stick baking tray and toss with the olive oil and celery
salt. Lie them flat in a single layer – use two trays rather than overcrowd one.
Tori, Mariah, and LB

8. Roast for 45-50 mins, turning now and then. When cooked they should be golden brown
and crisp with a light fluffy centre. Scatter on sea salt to serve.

LB- cooking the fries

Tori/Mariah- cooking and prepping the chicken