Olive Stuffed Chicken Breast with Greek Butter Bean SaladNovember 19, 2014
We’re sure you’ll love whipping up this hands on number and enjoy gobbling it down even more!
Ingredients for two people
|2 fillets||chicken breast|
|80 g||kalamata olives, roughly chopped|
|100 g||cheddar cheese, thinly sliced|
|1||egg, whisked (substitute with 80ml milk)|
|50 g||Panko breadcrumbs|
|1 tin||butter beans, drained & rinsed|
|1 handful||parsley, roughly chopped|
|2 tbs||balsamic vinegar|
Preheat the oven to 180ºC.
For the chicken
Using a small, sharp knife, cut a slit in one side of the chicken breast, to form a pocket. See the picture below. Divide olives and cheddar among pockets and secure with tooth picks. Place flour, egg and bread crumbs into separate bowls. Dip chicken into flour to coat, then egg and finally the crumbs.
On a lined baking tray, cook the chicken for 15 minutes or until the crumbs are golden and the chicken is cooked through (it’s really not good raw!).
For the salad
Place the butter beans, cucumber, tomato, parsley, and vinegar in a bowl. Toss to combine.
Place the gooey chicken goodness along with the fresh salad!
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