The thoughtfully prepared sides make this simple chicken dish extra special.
Feta and sage stuffed chicken breast
The addition of feta means this simple chicken dish always stays moist. The sage under the skin, meanwhile, gives off a subtle, herby fragrance. Paired with this simple make- in-advance sauce, I’m sure it will become a favourite recipe.
- 6 smallish chicken breasts, skin on
- 100g feta cheese
- 2 cloves garlic, crushed or finely chopped
- 2 tbsp chopped fresh herbs, such as sage, rosemary, thyme etc
- 12 sage leaves
- Butter, melted, for brushing
- Sea salt
Tomato chilli jam
- 3 tomatoes, peeled, finely diced
- 1 large chilli, deseeded and diced
- 1 small red capsicum, diced
- ¼ cup spiced vinegar
- ¼ cup sugar
- 1 clove garlic, sliced
- 2 tbsp tomato paste
- Cut a pocket into the underside of each chicken breast. Mash together the feta, garlic and herbs. Divide mixture between the chicken breasts, stuffing into each pocket.
- Arrange on a lined tray and place 1-2 sage leaves under the skin on the top. Brush generously with the melted butter, then sprinkle with salt.
- Preheat the oven to 180ºC. Bake for 15-20 minutes, depending on the size. The juices should run clear when pierced in the thickest part.
- For the sauce, combine all the ingredients and simmer over a medium-low heat for 10-15 minutes until saucy and thickened. Serve chicken with sauce. Garnish with a few extra sage leaves, if you wish.
- 6-8 Agria potatoes, peeled and cut into large bite-sized pieces
- 1 cup oil
- 1 clove garlic
- 1 bay leaf, rosemary or thyme
- Sea salt
- Preheat the oven to 180°C.
- Parboil potatoes in plenty of water for 12-15 minutes until just tender around the edges. Drain well and toss in the saucepan to scuff them up a bit.
- Place oil, garlic and herbs in a medium roasting dish and heat in the oven for 10 minutes. Carefully spoon potatoes into the hot oil, gently mixing until coated. Roast for 20 minutes.
- Remove from the oven and gently toss again, spooning over oil. Roast for 10-12 minutes more until golden and tender. Season well.
Using a combination of green vegetables makes this side dish a bit more interesting, especially with a little butter and zesty lemon.
- 200g Brussels sprouts, trimmed and halved – use the outer leaves to make petals
- 150g green beans, trimmed
- 2 zucchinis, peeled into ribbons
- 50g butter
- Juice and zest of 1 lemon
- Sea salt and Parmesan, if desired
- Bring a large pot of water to the boil. Blanch the sprouts and beans for 3-4 minutes until just tender. Add the zucchini and allow to soften for 30-60 seconds. Drain and set aside.
- Heat butter in a large pan. Add lemon juice, zest and salt. Toss vegetables in warm lemony butter and serve once hot. Garnish with salt and Parmesan.