Make something special for dinner with this recipe for Feta Cheese and Cherry Chicken Breasts
1kg chicken breasts
1 tin Cherries, chop half
160g Danish Feta Cheese
1 TBSP fresh Sage, chopped
Salt and pepper
Oil and butter for frying
1/2 cup white wine
1/2 cup chicken stock
1 cup cream
Cut a pocket in each chicken breast
Mash the cheese and mix in the chopped cherries, sage, and seasoning. Push the cheese mixture into the chicken and close with a toothpick.
Brown the chicken breasts on both sides, on a griddle pan, seasoning as they cook, remove and place in an oven proof dish
Pour the chicken stock and wine around the chicken, cover and cook for a further 20 minutes, or until the chicken is cooked through.
Do not wash the griddle pan. When the chicken is cooked, pour the stock and wine mixture into the griddle pan and deglaze. Reduce the liquid to a 1/4 cup. Add a cup of cream and bring to the boil, simmer until slightly thick. Season with salt and pepper
Drain the balance of the cherries well and add to the chicken along with some snipped sage
Remove the toothpicks from the chicken
Pour the sauce over the chicken and serve
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Recipe kindly provided by Meryl Erasmus of Meryl’s School of Cooking. Visit their website or call 031 764 6577 for more information.