Stuffed Chicken (olives, sundried tomatoes, and capers)
By : Paleo Britain December 23rd, 2014
This rich stuffed chicken dish is packed with flavour yet quick and easy to prepare. Think of it as a healthier take on the classic kiev.
- Method :
- Preheat oven to 180°C.
- Rinse the capers twice in fresh cold water. Pat dry, and roughly chop.
- Chop the olives and half of the sundried tomatoes into relatively small pieces and place them in a bowl along with the capers. Peel and crush the garlic, and add that too.
- Add the butter, dried herbs, squeeze of lemon juice, and seasoning to the mixture, and work it together using the back of a spoon. The ingredients will combine with the butter to form a loose paste. Place this in the refrigerator whilst you prepare the chicken.
- Lay each chicken breast on a chopping board so that what would have been the skin side is facing down. Holding the knife on a 45° angle, cut down one side of the breast about 5mm from the edge, so that you have a pocket of around 4-5 cm in the side of each piece of chicken.
- Remove the butter mixture from the refrigerator and stuff ¼ of it into the pocket of the first chicken breast. Repeat for the remaining breasts until the mixture is used up. Wrap each breast in a piece of foil and place them on a baking sheet or dish. Place in the preheated oven for 30 minutes.
- After 30 minutes, remove the tray/dish from the oven and carefully unwrap each breast, retaining the juices that will have collected in the foil. Use these juices to baste the chicken breasts, place one of the four remaining sundried tomatoes on top of each, and return to the oven for 10-15 minutes.
- When serving, spoon some of the basting juices over the plated chicken - and enjoy!