Chicken breasts with feta and rocket

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How to make Chicken breasts with feta and rocket

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:20
  • Total Time : 0:40

Ingredients

  • 4 (180g each) chicken breast fillets, trimmed
  • 80g feta, cut into 8 thin slices
  • 25g (1 cup) rocket leaves
  • 1 tablespoon olive oil
  • 400g can diced tomatoes with oregano and basil (we used Val Verde brand)
  • 1/2 cup pitted kalamata olives
  • 3/4 cup small basil leaves
  • 1 1/4 cups dried risoni pasta
  • steamed broccolini, to serve

Method

  • Step 1 Place chicken breasts on a cutting board. Using a knife, butterfly chicken. Open out flat. Place 2 slices of feta on one side of each breast. Top with rocket. Season with pepper. Fold over to enclose. Secure with toothpicks.
  • Step 2 Heat oil in a large, non-stick frying pan over medium-high heat. Cook chicken for 2 to 3 minutes each side or until golden. Add tomatoes. Reduce heat to low. Cover and simmer for 12 to 15 minutes or until chicken is cooked through. Stir through olives and 1/2 cup basil. Season with pepper.
  • Step 3 Meanwhile, cook risoni in a saucepan of salted boiling water, following packet directions until tender. Drain.
  • Step 4 Place chicken on plates. Top with remaining basil. Serve with risoni and broccolini.

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