Chicken Breast Stuffed with Feta Cheese & Cilantro with Carrot Puree

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Chicken Breast Stuffed with Feta Cheese & Cilantro with Carrot Puree

 

Ingredients
Done
Chicken breast 2 pcs
 
Feta cheese 200 g
 
Cilantro few
 
Carrot 2, cut into small pieces
 
Milk 3 tablespoons
 
Butter 1 tablespoon
 
Lemon juice 1 teasoon
 
Preparation

  1. Chop the cilantro, mix it with feta cheese, season with salt, black pepper & chili powder. Try to break down the feta cheese & make it like a paste.
  2. Remove the skin from the chicken breasts, clean & pat dry.
  3. Season the breasts with salt & black pepper on both sides.
  4. Put a table spoon of the feta mixture on the breast, roll the breast from your side to the end.
  5. Wrap the breasts with cling film & tighten it up on both sides, squeezing it like a towel.
  6. Refrigerate for 30 mins.
  7. Boil the carrot with salt until soft.
  8. Put the carrot into a blender, add the milk & butter. Season with salt.
  9. Blend them all together until smooth.
  10. Unwrap the chicken roll.
  11. Pan fry the chicken roll with oil to get some caramel on all sides.
  12. Put the chicken roll into the oven for 20 mins at 170c.
  13. Take a spoonful of the carrot puree on the plate & put the chicken roll on top.
  14. Sprinkle some olive oil on top.

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