Chicken breast stuffed with Couscous, Pepper Dews and Feta
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | Chicken, breast (4 in no) |
| 15.00 | ml | Robertsons Veggie Seasoning |
| 5.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 125.00 | ml | Water (hot) |
| 125.00 | ml | KNORR Honey & Soy Sauce 6x2L |
| Stuffing | ||
| 70.00 | g | Onions , finely chopped |
| 3.00 | g | KNORR Chicken Stock Granules 6 x 1kg |
| 5.00 | ml | Robertsons Veggie Seasoning |
| 25.00 | ml | MARVELLO Full Fat Margerine |
| 10.00 | g | Pepperdews , mild chopped (2 in no) |
| 20.00 | g | Feta cheese , crumbled |
| 40.00 | g | Cheese, Cheddar grated |
| 65.00 | g | Couscous |
| 65.00 | ml | Water |
Preparation
Make the stuffing:
1. Saute off the onions, add veggie seasoning and chicken stock.
2. Add water and bring to the boil.
3. Remove from the heat and add cous cous, leave to stand for 5 minutes.
4. Fork through couscous, add pepperdews, allow to cool.
5. Add grated cheddar and feta, taste for seasoning.
6. Make a slit into each chicken breast.
7. Fill each chicken breast with couscous.
8. Season chicken breast with couscous, leave to stand for 5 miutes.
9. Mix through honey and soya sauce, 5ml chicken stock and 125ml boiling water. Pour over chicken and bake in the oven at 180 deg cel for about 12 minutes.
10. Serve with potato wedges seasoned with chip and potato seasoning.
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