Feta And Mint-Stuffed Chicken With Olives

Ingredients

For the chicken:

Ingredients, For the chicken:

• 1 entire chicken (about 4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the filling:

1 1/2 cups halved pitted kalamata olives

1 1/4 cups feta cheese, crumbled (5 ounces)

1/2 cup coarsely chopped recent mint leaves

1/4 cup thinly sliced recent chives

3 garlic cloves, minced

3 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions

To make the filling:

To make the filling:

1. In a medium bowl, combine the feta, mint, olives, bread crumbs, lemon juice, olive oil, salt, and pepper.
2. Mix nicely till all ingredients are evenly combined.
3. The filling ought to be slightly moist however not too moist.
4. If the filling is just too wet, add more bread crumbs.
5. If the filling is too dry, add extra olive oil.
6. Taste the filling and modify seasonings as needed.

To prepare the chicken:

To put together the chicken:
1. Preheat oven to four hundred degrees F (200 levels C).
2. In a big bowl, combine the feta cheese, mint, olives, breadcrumbs, egg, and salt and pepper to taste.
three. Carefully loosen the pores and skin of the chicken breasts by inserting your fingers between the skin and the meat.
four. Stuff the feta combination underneath the pores and skin of the chicken breasts.
5. Place the chicken breasts in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes, or until the chicken is cooked by way of and the skin is golden brown.

To roast the chicken:

Heat the oven to 200C/180C fan/gas 6.

Mix collectively the parsley, half the lemon zest and juice, the oregano and garlic.

Make three deep incisions within the thickest a half of each chicken breast and smear the stuffing recipe for chicken inside. Secure with cocktail sticks.

Put the anchovies, olives, capers and honey in a bowl and blend well. Scatter over the stuffed chicken breasts in a roasting tin.

Roast for 35-40 minutes, or until cooked through and golden brown.

Leave to rest for 10 minutes earlier than carving and serving with bulgur wheat or your favorite salad.