Fetta and Sundried Tomato Stuffed Chicken Fillets

Serves 4

Time 1 hour

Ingredients

For the Chicken

4 boneless, skinless chicken breasts

100g fetta cheese, crumbled

4-5 sundried tomatoes, finely chopped

2 tbsp sliced olives

Handful fresh basil, chopped

8 slices prosciutto

Freshly ground black pepper

Extra virgin olive oil for brushing

For the Polenta Chips

1 cup (150g) polenta (cornmeal)

3 cups (750ml) vegetable or chicken stock

1 tbsp extra virgin olive oil, plus extra for brushing

⅓ cup parmesan cheese, grated 

Salt and freshly ground black pepper

To Serve

Mixed green salad or steamed vegetables

Lemon wedges

Method

For the polenta chips, bring the vegetable or chicken stock to a boil in a medium saucepan. Gradually whisk in the polenta, then reduce heat to low and cook for 10-15 minutes, stirring frequently until the mixture is thick and smooth. Stir in the extra virgin olive oil, grated parmesan, and season with salt and pepper.

Pour the polenta into a lined baking dish and spread evenly to about 1 cm (½ inch) thickness. Allow it to cool and set for at least 30 minutes, or place in the fridge to speed up the process. Once set, cut the polenta into thick chips or wedges.

Preheat the oven to 200°C and line a baking tray with parchment paper. Brush the polenta chips lightly with olive oil, place on the baking tray, and bake for 25-30 minutes, turning halfway through, until golden and crisp.

Meanwhile, prepare the chicken breast. In a small bowl, combine the crumbled fetta, chopped sundried tomatoes, olives and fresh basil.

Using a sharp knife, carefully cut a pocket in each chicken breast, being careful not to slice all the way through. Stuff each chicken breast with a quarter of the feta and sundried tomato mixture. Secure the opening with a toothpick if needed.

Wrap each stuffed chicken breast with 2 slices of prosciutto, ensuring the prosciutto covers the opening to hold the filling in place. Season with a little black pepper (no extra salt needed as the prosciutto and feta are salty).

Place the wrapped chicken breasts on a baking tray lined with parchment paper and brush with extra virgin olive oil.

Bake the chicken in the preheated oven for 20-25 minutes at 200°C, or until the chicken is cooked through and the prosciutto is crispy. If needed, you can grill for the last 2-3 minutes to get the prosciutto extra crispy.

To serve, plate each chicken breast with a side of crispy polenta chips. Add a handful of mixed greens or steamed vegetables on the side. Garnish with lemon wedges to squeeze over the chicken before serving.