Feta And Basil Chicken Breasts

1. 1

   Combine feta, cream and basil, and season. Using a sharp knife, carefully cut along one long side of each chicken breast to form a pocket. Fill pockets with feta and basil mixture.

2. 2

   In a large, heavy-based pan, heat oil on high. Cook chicken for 4-5 mins each side, until cooked through and golden. Transfer to a plate, cover loosely with foil and rest.

3. 3

   In the same pan, melt 1 tbsp butter on high. Add wine and stock, and bring to a boil. Simmer for 2-3 mins, until liquid has reduced by half.

4. 4

   Reduce heat to medium. Whisk in remaining 1 tbsp of butter, a piece at a time, until smooth and foamy. Return chicken to pan and simmer for 1 min, until heated through. Serve chicken over potatoes, drizzled with a little sauce and topped with extra basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.