Feta And Mint-Stuffed Chicken With Olives

Ingredients

For the chicken:

Ingredients, For the chicken:

• 1 whole 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 contemporary 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 floor black pepper

Instructions

To make the filling:

To make the filling:

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

To put together the chicken:

To prepare 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 style.
3. Carefully loosen the skin of the chicken breasts by inserting your fingers between the skin and the meat.
4. Stuff the feta mixture 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 pores and skin is golden brown.

To roast the chicken:

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

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

Make three deep incisions in the thickest part of every 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 mix well. Scatter over the stuffed chicken breasts in a roasting tin.

Roast for 35-40 minutes, or until cooked by way of and golden brown.

Leave to relaxation for 10 minutes before carving and serving with bulgur wheat or your favourite salad.