Feta, prune and olive stuffed chicken
 
Simple chicken breasts are getting a flavourful upgrade in this recipe with a combination of salty feta and olives with some sweet prunes for a great flavour. This recipe will make for a delicious dinner.
 
Ingredients
Serves 4
 
4 chicken breasts 160g per portion skinless and boneless 100g prunes
70g pitted olives
70g feta
2 tbsp extra virgin olive oil 1 lemon
1 tbsp Fresh oregano
For the seasoning:
1 tbsp salt
1 tbsp onion powder 1 tbsp garlic powder 1 tbsp nigella seeds
 
Here’s how:
 
Chop the prunes into chunks, then dice the feta cheese and place in a bowl with the pitted olives.
Chop the fresh oregano slowly and add to the bowl, followed by the zest of a lemon.
Mix together with a drizzle of olive oil.
Cut a pocket into the chicken breasts horizontally and stuff with the mixture.
Mix the seasoning together and sprinkle over the top of the chicken. If there is any seasoning left over place into a clean jam jar and keep for another day.
Pour a little oil over the chicken before cooking in a preheated pan for 5 minutes, then finish under a grill for 8-10 minutes.
Finish with a squeeze of lemon and a final sprinkle of oregano.
Here are a few wines that will work well with this recipe
 
Burgundy Chardonnay. wine type. white wine, dry, oaked. Chardonnay.
Californian Chardonnay. wine type. white wine, dry, oaked. Chardonnay.
Californian Pinot Noir. wine type. red wine, dry, oaked. Pinot Noir.

Recipe by Peter Sidwell