Chicken breasts with feta and rocket

Name: Chicken breasts with feta and rocket
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 (180g each) chicken breast fillets, trimmed; 80g feta, cut into 8 thin slices; 25g (1 cup) rocket leaves; 1 tbsp 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

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

Cost: $9.16 /serving

Author : Jenny Fanshaw

pan fry pasta broccollini

Ingredients

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4 (180 grams each) chicken breast fillets, trimmed80 grams feta, cut into 8 thin slices25 grams (1 cup) rocket leaves1 tbsp olive oil400 grams can diced tomatoes with oregano and basil (we used Val Verde brand)1/2 cup pitted kalamata olives3/4 cup small basil leaves1 1/4 cups dried risoni pastasteamed broccolini, to serve

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Instructions

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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.